Food & Cooking Recipes Ingredients Seafood Recipes Fish on Pineapple Planks with Couscous 4.1 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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