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Source: Campbell's Recipes
Tagged With: 4 servings
Mediterranean Halibut with Couscous
Tomatoes, olives and shallots pair with tender halibut steaks to make a colorful, flavorful dish in just 30 minutes!  It's like a trip to the Greek Isles without leaving your kitchen.
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
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4 halibut steak (about 1 1/2 pounds)
1/4 cup all-purpose flour
3 tablespoons olive oil
2 shallot, chopped
Swanson® Chicken Stock or 1 cup Swanson® Chicken Broth
2 teaspoons Dried oregano leaves, crushed
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup kalamata olive, pitted and sliced
1 package (10 ounces) couscous, prepared according to package directions




Coat the fish with the flour.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork.  Remove the fish from the skillet, cover and keep warm.
Reduce the heat to medium.  Heat the remaining oil in the skillet.  Add the shallots and cook and stir for 1 minute.  Stir in the broth, oregano, tomatoes and olives and heat to a boil.  Cook for 5 minutes or until the sauce is slightly thickened.  Serve the sauce with the fish and couscous.
Ingredient Note: Substitute Swanson® Chicken Broth for the water when cooking the couscous.





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