1-2 fillets for each person depending on the size – place in baker/casserole/pan
3 small limes, juiced (buy organic so you can wash them and simmer the couscous water with the peel)
2 Tablespoons olive oil
4 Tablespoons cilantro, chopped
1 teaspoon ground ginger or 1” fresh ginger squeezed through garlic press
Salt & Pepper
Mix all ingredients and pour over fish pieces – refrigerate for a few hours or you can cook it immediately for milder flavor and quicker preparation.
Cook at 325° for 20-30 minutes.
While fish is cooking, prepare your salad and couscous.
Add the washed peels from the freshly squeezed organic limes to a saucepan. Add the recommended amount of water per serving of couscous and a dash of salt and simmer for about 10 minutes, remove lime peels and add couscous and a little oil and continue to cook as recommended on package, usually about 10-15 minutes.
Wash your salad greens and spin dry.
Yogurt, Lime, Cilantro Dressing
2 Tablespoons plain yogurt
3 Tablespoons olive oil
1 Tablespoon chopped cilantro
2-3 Tablespoons lime juice
Dash salt & pepper
Water if needed to thin consistency-teaspoon at a time until desired thickness
Add all ingredients to a jar, cap it and shake it – let sit until just before serving and dress salad and toss before serving.