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Source: America's Favorite Food Associations

Fish Filets with Mushrooms and Tomatoes
This meal will make your mouth water.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1 pound (about 5 cups) fresh white mushrooms, sliced
6 (about 1 cup) green onions (scallions), thinly sliced
2 (about 1-1/4 cups) large plum tomatoes, coarsely chopped
1/2 cup salad dressing, homemade or bottled
1/2 cup couscous, uncooked
4 (about 6 ounces) fish fillets, boneless, such as red snapper, sole, flounder
1/2 teaspoons salt
1/4 teaspoon ground black pepper

Preheat outdoor grill or oven to 425º F. Place mushrooms in a medium bowl. Add green onions, tomatoes and dressing; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece place 2 tablespoons couscous. Top each with a fish filet; lightly sprinkle each fillet with salt and pepper, and top with mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill or in oven, about 5 inches from heat source. Cook until fish flakes easily with fork (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Place each packet in individual shallow serving bowls or dinner plates; carefully unfold foil. Serve, sprinkled with chopped parsley, if desired.

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