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 [1]

Click here to view the recipe for Ginger Fruit with Pineapple Sherbet [2]

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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