–flounder (2, thawed from freezer)
–crabmeat (1 can)
–garlic – herb breadcrumbs (boxed)
–tomatoes (4, divided)
–onion (one-half, medium)
–coconut milk (lite, canned)
–whole wheat English muffins (2)
–basil (fresh if possible)
–salt and pepper
1 – Slice one-half onion and 1 tomato, and place in a covered baking dish with a little coconut milk. Season with salt and pepper. Microwave on high for 3 minutes. When finished, place crabmeat on top of the onion and tomato. Then place the flounder on top of the crabmeat. Season the flounder with salt and pepper. Sprinkle a small amount of garlic – herb breadcrumbs on top. Then pour one – third cup of coconut milk over the seafood. Set aside.
2 – Break apart 1 whole wheat English muffin, and place in the bottom of a covered baking dish. Cut 3 tomatoes in half, and place over the muffin pieces. Season with salt, pepper, basil, and Parmesan cheese. Then top with more pieces of a second English muffin. Microwave on high for 15 minutes. Let cool for at least 5 minutes before serving.
3 – Measure 1 cup of couscous in a covered baking dish. Add one and one-half cup of water. Season with salt, pepper, and olive oil. Stir. Microwave on high for 3 minutes. When finished, keep covered to preserve warmth.
4 – Microwave the seafood for 5 minutes.
5 – Serve the seafood atop the couscous, with the tomato pie as a side.