Parsley and cilantro flavor the dressing for this grilled fish.

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

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

• 1 1/4 to 1 1/2 pounds fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4-inch thick)
• 1 bottle red wine vinegar
• 1 bunch Italian (flat-leaf) parsley
• 1 bunch fresh cilantro
• 1 to 2 lemons
• 1 shallot
• 1 head garlic
• 1 package couscous
• 1 package mesclun (spring greens mix) (optional)
• 1 package radishes (optional)

For Sherbet

• 1 8-ounce can pineapple chunks (juice pack)
• 1 jar orange marmalade or apricot preserves
• 1 jar crystallized ginger (or use ground ginger)
• 1 11-ounce can mandarin orange sections
• 1 pint pineapple, orange, lemon or lime sherbet

Pantry Items:

For Fish

• olive oil
• kosher salt or sea salt
• black peppercorns
• paprika
• cayenne pepper
• ground cumin

For Sherbet

• vanilla

Equipment Needed:

For Fish

• measuring cups and spoons
• cutting board and knife
• pepper grinder
• pastry or grilling brush
• screw-top jar with lid
• charcoal or gas grill
• fork
• wide metal spatula

For Sherbet

• measuring cups and spoons
• colander or sieve
• kitchen scissors for snipping crystallized ginger, if using
• medium bowl
• rubber spatula
• ice cream scoop

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