Grilled Fish with Moroccan Vinaigrette
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
Directions
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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.
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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.
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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.
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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.
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.