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Fish on Pineapple Planks with Couscous

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Anson Smart

Source: Everyday Food, December 2012


  • Zest and juice from 1 lime
  • 1 tablespoon vegetable oil
  • 1 teaspoon agave nectar or honey
  • 1 jalapeno, thinly sliced
  • Salt and pepper
  • 8 1/4-inch-thick pineapple rounds (from 1 pineapple)
  • 4 skinless fillets white flaky fish, such as tilapia or halibut (about 5 ounces each)
  • 1 cup couscous


  1. Heat broiler. Arrange pineapple rounds on a rimmed baking sheet in pairs, overlapping slightly, to form planks. Lay a fillet on each pineapple plank and season with salt and pepper. Broil until pineapple is browned at edges and fish is opaque throughout, 5 to 7 minutes.

  2. Meanwhile, cook couscous according to package instructions. Add lime zest and fluff with a fork. Stir together lime juice, oil, agave nectar, and jalapeno; season with salt and pepper. Drizzle fish and pineapple with lime dressing and serve with couscous.

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