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Monday: Bacon Wrapped Fish, Summer Squash CousCous and Tomatoes

This preparation makes fish an easy sell because, well, it’s got bacon! The instructions below are for individually wrapped “nugget” sized pieces. That is what I have always done but this time I threaded both a strip of bacon and the pieces on skewers for the grill. Whether you are grilling or roasting, it’s straight up yummy. Pssst...I spy a few Padron peppers in the pic!
Serves: 4     Prep: 20     Cooking: 25


For the Fish
2 lbs cod fillets, cut into 2”x2” chunks
salt and pepper
12-16 strips bacon, thinly sliced
For the Couscous

1 cup couscous
½ teaspoons Kosher salt
1 garlic clove, halved
1 bunch scallions, trimmed and chopped onto 2” lengths
1 zucchini, sliced in ½” rounds
2 summer squash, sliced in ½” rounds
1-2 ozs fresh Feta cheese, crumbled
1 tablespoon Italian parsley, choppedFor the Tomatoes 
3 large ripe heirloom tomatoes
3 tablespoons olive oil, divided
½ teaspoon freshly ground pepper
3 teaspoons white wine vinegar
½ teaspoon kosher salt


Preheat oven 475º.
Make the dressing by whisking together the olive oil, vinegar, salt and pepper. Set aside.
Place the garlic, scallions, zucchini, and squash in a bowl and toss with 2 tablespoons of the dressing.
Season the fish with salt and pepper and wrap each piece in a single layer of the bacon, trimming the strips as necessary.
Arrange fish, seam side down, on a baking sheet 1” apart.
Roast the fish in the lower third of the oven for 15-18 minutes or until the it flakes easily.
Meanwhile, transfer veggies to another baking sheet and roast for 8-10 minutes until just browned but not totally soft.
In bowl (one that you can cover), stir the couscous into 1 ½ cups boiling water and cover. Let set for 5 minutes. Fluff with a fork.
Chop tomatoes, place in the bowl that you used for the veggies and toss to coat. Add more vinaigrette to your taste.
Chop the roasted veggies into ½-1” pieces and toss with the couscous, 2 teaspoons of olive oil and the feta.
Serve fish atop the couscous with tomatoes on the side. Sprinkle the plate with Italian parsley.