This is from one of my gourmet friends.  right up our alley here in panama!!  sounds delicious and can actually buy all the ingredients at the rey:)

Servings 4

1 green onion, chopped
2 tbs olive oil
2 garlic cloves, minced
1 cup chopped tomatoes
3 tbs fresh lemon juice, divided
1 tbs sherry vinegar
1 tsp kosher salt
1 ¼ cup chicken broth
2/3 cup uncooked couscous
¼ cup fresh chives
4 (6 oz) sea bass, halibut, or orange roughy
¼ tsp pepper
Cooking spray
8 (1/4-inch thick) slices lemons

1.       Preheat oven to 350 degrees.

2.       Heat oil in large nonstick skillet over medium-high heat. Add garlic, sauté 30 seconds or until garlic begins to brown. Add tomato & onion; reduce heat to medium, and cook 1 minute. Remove from heat; stir in 2 tbs juice, vinegar, and ½ tsp salt. Keep warm.

3.       Combine 1 tbs juice, ¼ tsp salt, and broth in a saucepan, and bring to a boil.  Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. (I added a little sherry vinegar to the couscous and more salt & pepper.) Cover and keep warm.

4.       Sprinkle fish with ¼ tsp salt and pepper. Place fish in an 11x7 baking dish coated with cooking spray. Place 2 lemon slices on each fillet. Bake at 350 degrees for 20 minutes or until fish flakes easily with fork. Serve over couscous and top with vinaigrette