Parsley and cilantro flavor the dressing for this grilled fish and fresh grilled. Finish your meal with this refreshing fruit-topped sherbet.
Your Menu: Serves 4
Grilled Fish with Moroccan Vinaigrette
Ginger Fruit with Pineapple Sherbet
Ice water
Click here to view the recipe for Grilled Fish with Moroccan Vinaigrette
Click here to view the recipe for Ginger Fruit with Pineapple Sherbet
Test Kitchen Tip:
Store fresh herbs for the vinaigrette in the refrigerator until needed. Don't wash them until you use them. Use a salad spinner to dry them well after washing. To store them for later use, place them, stems down, in a jar of water and cover loosely with a plastic produce bag.
Shopping List:
For Fish
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1 1/4 to 1 1/2 pounds fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4-inch thick)
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1 bottle red wine vinegar
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1 bunch Italian (flat-leaf) parsley
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1 bunch fresh cilantro
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1 to 2 lemons
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1 shallot
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1 head garlic
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1 package couscous
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1 package mesclun (spring greens mix) (optional)
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1 package radishes (optional)
For Sherbet
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1 8-ounce can pineapple chunks (juice pack)
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1 jar orange marmalade or apricot preserves
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1 jar crystallized ginger (or use ground ginger)
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1 11-ounce can mandarin orange sections
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1 pint pineapple, orange, lemon or lime sherbet
Pantry Items:
For Fish
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olive oil
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kosher salt or sea salt
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black peppercorns
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paprika
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cayenne pepper
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ground cumin
For Sherbet
-
vanilla
Equipment Needed:
For Fish
-
measuring cups and spoons
-
cutting board and knife
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pepper grinder
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pastry or grilling brush
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screw-top jar with lid
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charcoal or gas grill
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fork
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wide metal spatula
For Sherbet
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measuring cups and spoons
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colander or sieve
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kitchen scissors for snipping crystallized ginger, if using
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medium bowl
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rubber spatula
-
ice cream scoop
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