Grilled Fish with Moroccan Vinaigrette | Midwest Living

Grilled Fish with Moroccan Vinaigrette

Grilled Fish with Moroccan Vinaigrette

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  • Makes: 4 servings
  • Prep 20 mins
  • Grill 6 mins to 9 mins

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For this low-calorie dinner, the fish is grilled and served over couscous. A light vinaigrette is drizzled over it all to complete the dish.


  • 1 1/4-1 1/2 pounds fresh or frozen red snapper fillets or other white fish fillets (such as cod or halibut)
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup red wine vinegar
  • 2 tablespoons snipped fresh flat-leaf parsley
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon ground cumin
  • Hot cooked couscous
  • Lemon wedges (optional)
  • Mesclun (optional)
  • Radish slivers (optional)


  1. Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  2. For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
  3. For charcoal or gas grill, grill fish on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.
  4. To serve, thoroughly shake vinaigrette. Divide couscous among 4 serving plates or shallow bowls. Use a wide spatula to transfer fish to plates. Drizzle the vinaigrette over fish. If you like, garnish with a lemon wedges, mesclun, and radish slivers. Serve immediately. Makes 4 servings.


  • For easier clean-up: Grill fish in foil packets. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch rectangles. Place a fish fillet in center of each foil rectangle. Season with salt and pepper. Drizzle olive oil over fish. Bring up opposite edges of oil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build. Grill as above.

Nutrition Facts

(Grilled Fish with Moroccan Vinaigrette)

Servings Per Recipe 4, fiber (g) 0, sat. fat (g) 2, chol. (mg) 35, Fat, total (g) 15, sodium (mg) 366, iron (mg) 1, calcium (mg) 30, pro. (g) 29, carb. (g) 3, vit. A (IU) 486, cal. (kcal) 261, vit. C (mg) 8

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