Secret ingredient: Tabasco. It makes your fish not smell like fish. Seriously.
Juice & jest your lemons & limes into a small dish (just large enough for your fish, tonight I cook for me only.)
Limes are hard to juice every once in awhile. Take your frustrations out on it, the lime will comes to its senses sooner or later.
Then add the fresh thyme to the bowl, about 2 tbsp. Add approximately 2 tbsp olive oil to the mixture and then toss in the fish. Let marinate about 15 minutes.
Chop your cucumber. Trim around all the sides like above. One can't cut and photograph at the same time you know.
I wish I had a yard to grow bell peppers. Oh, well.
Chop them - but not too small. You want good size chunks in your couscous. Chop 4 green onions too. Then put into pretty dishes. Or not. Actually, next time I won't. Now heat up a medium size sauce pan on the stove, add 2 tbsp olive oil and heat over medium. As soon as the oil smokes throw the green onions and bell pepper into the pan. Cook for 4 minutes.
Don't add the cucumber yet. Add 1 1/4 cup chicken broth, heat to boiling.
Put your fish into a medium skillet - over medium heat. You can add olive oil if you want to, but remember its been marinating in it, so you don't really need too much more. Saute skin side down first for 3 minutes.
Ta da! Not anymore! My mother-in-law bought us one of these things from Ikea, works wonders when you're a messy cook like me.
During the last three minutes of your fish cooking, grab a fork and fluff your couscous. I ate some of it out of the pan. When the husband's away... the wifey will play... in the kitchen that is...