Food & Cooking Recipes Ingredients Seafood Recipes Fish on Pineapple Planks with Couscous 4.1 (13) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Ingredients Zest and juice from 1 lime 1 tablespoon vegetable oil 1 teaspoon agave nectar or honey 1 jalapeno, thinly sliced Salt and pepper 8 ¼ -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 Directions 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. 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. Anson Smart Rate it Print