cup
small precooked, peeled and deveined shrimp (thawed, if frozen)
4
4- to 5-oz.
haddock fillets
Hot cooked couscous (optional)
Directions
Preheat grill to medium. In saucepan cook onions and garlic in olive oil. Stir in tomatoes, jalapeño or serrano pepper and shrimp. Heat through.
Place haddock in shallow foil pan. Top with shrimp mixture. Season to taste with salt and pepper.
Prepare grill for indirect cooking. Place foil pan on grill rack. Grill, covered, 20 to 22 minutes or until fish flakes when tested with fork. Spoon juices over fish. Serve with hot cooked couscous, if desired.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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