Grilled Fish with Moroccan Vinaigrette | Midwest Living
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Grilled Fish with Moroccan Vinaigrette

Grilled Fish with Moroccan Vinaigrette

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  • Makes: 4 servings
  • Hands On 25 mins
  • Total Time 35 mins

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This flaky white fish looks like a gourmet dish when served over a bed of couscous and dressed with mesclun (a mix of salad greens) and colorful radish slivers.

Ingredients

  • 1 1/4-1 1/2 pounds fresh or frozen red snapper fillets or other white fish fillets (such as cod or halibut)
  • Olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup red wine vinegar
  • 2 tablespoons snipped fresh flat-leaf Italian parsley
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cumin
  • Cooked couscous
  • Lemon wedges (optional)
  • Mixed greens (optional)
  • Thinly sliced radish (optional)

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with a little olive oil, then sprinkle both sides with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
  2. For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, 2 tablespoons oil, the lemon juice, shallot, garlic, 1/2 teaspoon salt, the paprika, cayenne pepper and cumin. Shake well. Set aside.
  3. Place fish on the greased rack of a gas or charcoal grill directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.
  4. Serve fish over a bed of couscous, if desired, and drizzle with vinaigrette (shake before pouring). If you like, garnish with mixed greens and/or radish.

Tip

  • 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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