Name: Adobo Red Snapper with Confetti Couscous
Ingredients: 1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix); 1 1/2tsp Adobo seasoning; 2 tsp olive oil; 1 box couscous (I like to use Near East); 1 1/4 cup water; 2 tsp olive oil (optional); 2-3 green onions, chopped; 1 red pepper, chopped; 1 cup drained and rinsed black beans (I like to use Bush’s); juice from 1-2 limes

Ingredients

1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I like to use Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2–3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (I like to use Bush’s)
juice from 1–2 limes

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Instructions

Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.
Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.
While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.