ALASKA SOLE with COUSCOUS

Prep Time: 10 minutes Cook Time: 35 minutes Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2/3 cup uncooked couscous
¼ cup sliced green onion
1 teaspoon ground coriander
¾ teaspoon paprika
¼ teaspoon hot pepper sauce
½ cup sliced almonds
½ cup currants
1 can (14 oz.) chicken broth, divided
4 Alaska Sole fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons melted butter or margarine
1 lemon, thinly sliced
2 Tablespoons chopped fresh parsley

Preheat oven to 450ºF or grill to medium-high.

Spray foil with nonstick cooking spray; set aside. Combine next 7 ingredients. Stir in half of the chicken broth.

Center one-fourth of the mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Top mixture with fillet, butter and lemon slices.

Bring up foil sides. Double fold top and one end of packet. Through open end, add one-fourth of remaining broth. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake packets on a cookie sheet, 30 to 35 minutes for frozen fillets OR 20 to 25 minutes for fresh/thawed fish. Or grill in covered grill, 12 to 15 minutes for frozen fillets OR 8 to 10 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Sprinkle with parsley before serving.

Nutrients per serving: 426 calories, 15g total fat, 5g saturated fat, 32% calories from fat, 98mg cholesterol, 42g protein, 29g carbohydrate, 4g fiber, 719mg sodium, 94mg calcium and .7g omega-3 fatty acids.

Variation: Substitute Alaska Cod or Pollock fillets for Alaska Sole. Adjust cook time for smaller fillets if necessary.