Recipe Categories
Seafood
Fish Casseroles

James's Misc. Fish Currant Rice Casserole

2/3 cup uncooked couscous
10 1/2 oz double-strength chicken broth
1/4 cup green onion
1 tsp ground coriander
4 x cod pollock sole/flounder or halibut
    filets
3/4 tsp paprika
1/4 tsp hot pepper sauce
2 tbl butter or margarine
1/2 cup almonds
1 x lemon
1/2 cup currants
2 tbl fresh parsley

 Method :
Heat oven to 450 degrees or grill to medium-high. Cut four 12x18-inch pieces of heavy-duty foil; spray with nonstick cooking spray; set aside. In bowl, combine couscous, sliced green onion, coriander, paprika, hot pepper sauce, almonds and currants. Stir in half of chicken broth. Center 1/4 of mixture on each sheet of foil. Top each with filet (4 to 6 ounces each, thawed if necessary), melted butter or margarine and lemon slices. Bring up foil sides. Double-fold top and 1 end of packet. Through open end, add 1/4 of remaining broth. Double-fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make 4 packets. Bake 20-25 minutes on cookie sheet in oven or grill 8-10 minutes in covered grill. Sprinkle with chopped parsley.
NOTE: Scallops may be used.