Individual foil packets filled with seafood fillets on a bed of couscous with sliced almonds and currants.

Alaska Seafood with Couscous

4 (12x18-inches each) sheets aluminum foil
2/3 cup uncooked couscous
1/4 cup sliced green onion
1 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/2 cup sliced almonds
1/2 cup currants
1 (10.5-ounce) can double strength chicken broth - divided use
4 (4 to 6-ounce) Alaska cod, pollock, sole/flounder or halibut fillets*, thawed if necessary
2 tablespoons melted butter or margarine
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley

1. Preheat oven to 450°F (230°C) or grill to medium-high. Spray foil with nonstick cooking spray; set aside.
2. Combine next 7 ingredients. Stir in half of chicken broth.
3. Center one-fourth of the mixture on each sheet of foil. Top with Alaska seafood fillet, butter and lemon slices.
4. 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.
5. Bake 20 to 25 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill. Sprinkle with parsley before serving.

Makes 4 servings.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.