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5 from 1 vote

Pan Fried Tilapia with Couscous Salad

5 Green, 4 Blue, and 4 Purple Points per serving.
Makes: 6 servings
Calories: 237
Author: Alisha Hughes

Ingredients

  • 3/4 cup chicken broth
  • 2 tablespoons + 1 teaspoon toasted sesame oil, divided
  • 1/2 cup uncooked couscous
  • 1/4 cup flour
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon onion powder, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 tablespoons + 1 teaspoon Marsala cooking wine, divided
  • 6 (4 ounce) tilapia fillets
  • 1 (5 ounce) bag baby spinach
  • 2 carrots, shredded and chopped
  • 2-3 green onions, sliced
  • Extra dash of salt and pepper, optional

Instructions

  • In a medium saucepan set over medium heat, heat the chicken broth and 1 teaspoon sesame oil until just boiling. Stir in the couscous and cover the pan; remove from heat and let stand for 5 minutes. Fluff the couscous with a fork.
  • Meanwhile, in a shallow dish, combine the flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Using a basting brush, brush 1 teaspoon of the Marsala cooking wine over the fish fillets. Coat both sides of the tilapia with the flour mixture.
  • In a large skillet set over medium heat, heat 1 tablespoon sesame oil and 1 tablespoon Marsala cooking wine. Add the fish to the preheated skillet and cook 4 minutes on both sides, or until the tilapia is slightly browned.
  • In a large bowl, toss the spinach, carrots, and green onion with the cooked couscous. In a small dish, mix the extra 1 tablespoon sesame oil, 1 tablespoon Marsala cooking wine, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour the oil mixture over the salad and toss until it is fully coated.
  • Serve 1 cup salad with 1 tilapia filet. Sprinkle with salt and pepper before serving.