Mediterranean Halibut with Couscous

Campbell's Mediterranean Halibut with Couscous Recipe

Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes!  It's like a trip to the Greek Isles without leaving your kitchen.

At a glance

Prep

15 min.

Total

30 min.

Serves

4

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

4 halibut steaks (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoons olive oil
2 shallots, chopped
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 teaspoons dried oregano leaves, crushed
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup kalamata olives, pitted and sliced
1 package (10 ounces) couscous, prepared according to package directions

How to Make It

  • 1

    Coat the fish with the flour.

  • 2

    Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork.  Remove the fish from the skillet, cover and keep warm.

  • 3

    Reduce the heat to medium.  Heat the remaining oil in the skillet.  Add the shallots and cook and stir for 1 minute.  Stir in the broth, oregano, tomatoes and olives and heat to a boil.  Cook for 5 minutes or until the sauce is slightly thickened.  Serve the sauce with the fish and couscous.

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Easy Substitutions

  • Ingredient Note: Substitute Swanson® Chicken Broth for the water when cooking the couscous.
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RID#27290

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