Make grill packets by brushing pieces of heavy-duty foil with oil, placing ingredients in the center and pulling up the long sides to meet. Then fold the long sides down, leaving a little bit of space for steam to gather around the food; roll the short ends of the foil inward to seal each packet.
Makes: 4 servings
Prep: 15 mins
Cook: 25 mins
- 1 cup couscous
- 1/3 cup roasted cashews, chopped
- 5 scallions 3 chopped, 2 cut into matchsticks for garnish
- Grated peel and juice of 1 orange
- 1/4 cup dry sherry
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons mirin (sweetened rice wine)
- 1 tablespoon toasted sesame oil, plus more for brushing
- 1 1/2 tablespoons minced fresh gingerroot
- 4 ounces skinless salmon fillets
- Salt and pepper
- Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.
- In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tablespoon sesame oil and the ginger; set aside.
- Tear off four 2-foot-long sheets of heavy-duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish fillet; season with salt and pepper. Fold the edges of the foil up and inward to start forming a packet. Whisk the grilling sauce and pour about 1/4 cup into each packet. Roll up the edges of the foil together to seal.
- Grill the packets over indirect medium heat, with the lid down, for 25 minutes. Let the fish rest for 3 minutes before opening the packets. Garnish with the remaining scallion matchsticks.
- Look for mirin in the Asian foods aisle or substitute 2 tablespoons sherry mixed with 1/2 tablespoon sugar.