Mediterranean Halibut with Couscous

Serving Size: 4
Prep Time:
Total Time:


  • 4 halibut steak (about 1 1/2 pounds)
  • 0.25 cup all-purpose flour
  • 3 Tbsp olive oil
  • 2 shallot, chopped
  • 1 cup Swanson® Chicken Stock
  • 2 tsp dried oregano leaves, crushed
  • 1 Can (14.5 ounces) diced tomatoes, drained
  • 0.5 cup Kalamata olive, pitted and sliced
  • hot cooked couscous


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 and keep warm.

Heat the remaining oil in the skillet over medium heat.  Add the shallots and cook for 1 minute.  Stir in the stock, 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.

For the couscous: Prepare 1 package (10 ounces) couscous according to the package directions, substituting Swanson® Chicken Broth for the water.