Ingredients :

• ¼ cup lemon butter dill sauce
• ½ cup Italian bread crumbs
• 1½ lb tilapia fillets
• butter-flavored vegetable cooking spray
  for Broccoli Couscous :
• 1 cup broccoli florets
• 1¼ cups low-sodium chicken broth
• 1 tbsp butter
• 1 x 5 3/8 oz box broccoli and cheese couscous
• 1 tspn Dijon mustard
  for ginger cucumber salad :
• 2 tbsp green onions
• 2 tbsp pickled ginger
• ¼ cup Oriental salad dressing
• ¼ cup rice wine vinegar
• ½ tspn cracked black pepper
• 2 large cucumbers

Preparation and Cooking Instructions :

1. Preheat grill.
2. Place lemon sauce in mixing bowl. Place bread crumbs on plate.
3. Wash fish and check for bones. Dip fish in lemon sauce, then coat both sides in bread crumbs. Wash hands.
4. Spray top and bottom of grill with cooking spray. Using tongs, place fish on grill; close lid and grill for 3-4 minutes. (If using regular grill, double cooking time, turning once.) Serve.
5. For broccoli couscous : Chop broccoli into bite-size pieces. Place in microwave-safe bowl, cover and microwave on high for 3-4 minutes.
6. Place broth, butter and couscous seasoning packet in saucepan; cover and bring to boil.
7. Place couscous and mustard in serving dish.
8. When broth comes to full boil, add broccoli and return to boil. When boiling, remove from heat and pour over couscous. Stir once, cover and let sit for 5 minutes.
9. For ginger cucumber salad : Wash and dice onion into ¼" pieces, including up to ½ of green section. Place onions in mixing bowl.
10. Add pickled ginger, salad dressing, vinegar and black pepper to mixing bowl; stir together.
11. Cut ends from cucumber, peel skin and discard. Place cucumber on flat surface. Using vegetable peeler, shave cucumber into ribbons from all sides of cucumber lengthwise, stopping at seeds. Shave enough to make 1½ cups.
12. Add cucumber ribbons to dressing mixture, stir together and chill for 15-30 minutes. Serve.

Florida Marketplace 10 Piece Seafood set

Manhattan Ocean Club Seafood Cookbook