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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1/3 cup chopped flat-leaf parsley (a generous handful)
• Juice of 1 lemon, plus 2 teaspoons grated peel
• Juice of 1 lime, plus 2 teaspoons grated peel
• Segments of 1 orange, chopped, plus 2 teaspoons grated peel
• 1 tablespoon hot pepper sauce (eyeball it)
• 1 tablespoon chopped fresh thyme
• Salt and pepper
• Four 6- to 8-ounce pieces mahi mahi, halibut or orange roughy
• 1 red bell pepper, chopped
• 4 scallions, chopped
• 2 1/2 cups chicken broth
• 1 1/2 cups couscous

Description

Rachael Ray Magazine