Grilled Fish with Moroccan Vinaigrette

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.

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.

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.

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.