Mediterranean Tilapia With Couscous

The Washington Post, April 15, 2009

4 servings

For the couscous

* 1 medium shallot

* 3 tablespoons unsalted butter

* 1 tablespoon olive oil

* 1 cup Israeli (pearl) couscous

* 1/4 cup dry white wine, such as sauvignon blanc

* 2 cups low-sodium chicken broth

* 1/2 cup dried cranberries

* Leaves from 2 sprigs thyme (1 to 2 tablespoons)

* Juice from 1/4 lemon (1/2 teaspoon)

* 1/3 cup sliced almonds

• Salt

* Freshly ground black pepper

For the fish

* 1 1/2 to 2 pounds tilapia fillets (if partially frozen, add 3 to 4 minutes' cooking time)

* Salt

* Freshly ground black pepper

* 3 tablespoons olive oil

* 1/2 cup pitted kalamata olives

* 1 tablespoon capers, drained

* Juice from 1/2 medium lemon (1 tablespoon)

* 1/4 cup dry white wine, such as sauvignon blanc

* Chives, for garnish (optional)

Directions:

For the couscous: Mince the shallot to yield at least 1 tablespoon.

Heat the butter and oil in a medium saucepan over medium heat, until the foam subsides. Add the shallot and cook for about 3 minutes, stirring, until it becomes translucent.

Add the couscous and cook for about 2 minutes, stirring to make sure it is evenly coated.

Add the wine and cook for 30 seconds to 1 minute, stirring, until almost all the liquid has evaporated.

Add the broth, cranberries and thyme; mix well. Cover and cook for 15 minutes or until the liquid has been absorbed (start checking after 12 minutes, and stir occasionally). Remove from the heat, then add the almonds. Squeeze in the lemon juice; season with salt and pepper to taste. Cover to keep warm.

While couscous is cooking, prepare the fish: Cut each fillet lengthwise in half, then pat dry with paper towels and season lightly all over with salt and pepper.

Heat 1 tablespoon of olive oil  in a large nonstick skillet over medium-high heat,

Working in 2 batches (to keep from crowding the skillet), add the fish and cook for 2 to 3 minutes, then turn over and cook for 3 minutes; the fish should be just cooked through. Transfer to a plate and cover loosely with aluminum foil; repeat with the remaining fish.

Wipe out the skillet, then heat the remaining olive oil; reduce the heat to medium. Add the olives and capers. Squeeze in the lemon juice and add the wine, stirring to combine. Cook for about 5 minutes, or until the liquid has reduced by half. Taste and season with salt and pepper as needed.

To serve, divide the couscous among individual plates. Top each portion with equal amounts of tilapia; spoon some of the pan sauce over the top. If desired, snip some chives on top.