Cooking Directions

• Coat the fish with the flour.Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when tested with a fork.  Remove the fish from the skillet, cover and keep warm.Reduce the heat to medium.  Heat the remaining oil in the skillet.  Add the shallots and cook and stir for 1 minute.  Stir in the broth, oregano, tomatoes and olives and heat to a boil.  Cook for 5 minutes or until the sauce is slightly thickened.  Serve the sauce with the fish and couscous.

Ingredients

• 1.5 pounds halibut steak(about 4 steaks)0.25 cup all-purpose flour3 tablespoons olive oil2 shallot, chopped1 cup Swanson® Chicken Broth2 teaspoons dried oregano leaves, crushed1 can (14.5 ounces) diced tomatoes, drained0.5 cup pitted kalamata olives, sliced10 ounces (1 package) couscous, prepared according to package directions