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Ingredients

• 1 pound  fresh or frozen skinless orange roughy or red snapper fillets, 1/2 to 1 inch thick
• 1/3 cup  bottled salsa
• 1 clove  garlic, minced
• 1 14-ounce can  vegetable broth
• 1 cup  quick-cooking couscous
• 1/4 cup  thinly sliced green onion (2) or coarsely chopped fresh cilantro
•   Salt and black pepper
•   Lime or lemon wedges

Description

Bottled Salsa Brings A Mexican Touch To This Quick And Easy Broiled Fish Main Dish. Couscous Completes The Meal.

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