Fillet of Trout Stuffed with Couscous (Microwave)
1/2 cup chicken broth
1/3 cup couscous
1 tbsp butter
1 small onion, chopped
1 cup chopped mushrooms
2 tbsp chopped fresh parsley
1/4 tsp dried dillweed
salt and pepper
2 whole cleaned trout, about 12 ounces each, head removed
1/2 cup chicken broth
white wine or water
Sauce:
1 tbsp butter
1 green onion, minced
1 clove garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp honey
1/2 tsp dried dillweed
2 tbsp light mayonnaise, yogurt or sour cream
salt and pepper
In 2-cup glass measure, microwave chicken broth at High for 1-1/2 minutes or until boiling. Stir in couscous; cover and let stand 5 minutes to soften.
Meanwhile, in medium microwaveable bowl, combine butter, onion and mushrooms; cover and microwave at High for 1-1/2 minutes or until softened. Stir in couscous, parsley and dillweed; season with salt and pepper to taste.
Remove tail and fin from each trout; pierce skin in several places with small, sharp knife to prevent skin from popping during cooking.
Stuff trout with couscous mixture and place in shallw microwaveable dish with thicker sides toward outer edges of dish. Pour broth over fish; cover and microwave at Medium-High (70 per cent power) for 8 to 12 minutes or until fish flakes easily when tested with fork, rotating dish, if necessary, during cooking. Let stand, covered, for 5 minutes.
Sauce: Meanwhile, in small microwaveable bowl, combine butter, green onion and garlic; microwave, uncovered at High for 40 seconds to soften onion. Stir in mustard, lemon juice and honey until smooth. Whisk in dillweed and mayonnaise until smooth. Season to taste with salt and pepper.
To Serve, remove skin from top side of fish. Serve stuffed fish with sauce and any additional couscous stuffing.
Serves 2.