Grilled Snapper & Sweet-Sour Peppers
Makes: 4 servings
- 3 tablespoons EVOO, plus more for brushing
- 2 cubanelle or other mild frying peppers--seeded, halved lengthwise and thinly sliced
- 2 fresno or ther medium-heat small red chile peppers, sliced
- 1 red onion, quartered and sliced
- 4 cloves garlic, thinly sliced
- 1 large bay leaf
- Salt and pepper
- 1 teaspoon sugar
- 2 tablespoons sherry or white balsamic vinegar
- 3 medium or 2 large tomatoes, chopped
- 1 1/2cups chicken stock
- 1 tablespoon butter
- 1 1/2cups couscous
- 1 bunch thin scallions, whites chopped and greens sliced
- 1/2cup finely chopped mixed fresh mint and flat-leaf parsley
- 4 red snapper fillets
- Seafood seasoning blend (optional)
- Preheat an outdoor grill or indoor grill pan to medium. In a medium skillet, heat 2 tbsp. EVOO over medium-high heat. Add the peppers, chiles and onion and cook until crisp-tender, 5 to 6 minutes. Add the garlic and bay leaf; season with salt and pepper. Cook for 2 minutes, then stir in the sugar. Add the sherry to deglaze. Stir in the tomatoes, lower the heat and simmer.
- In a saucepan, bring the chicken stock, 1 tbsp. EVOO and the butter to a boil. Add the couscous and scallion whites, then remove from the heat and cover for 5 minutes. Fluff the couscous with a fork and add the scallion greens, mint and parsley.
- Brush the fish with EVOO and season with seafood seasoning blend, if using (otherwise, use sea salt and pepper). Grill, turning once, for 6 minutes.
- Discard the bay leaf from the peppers. Top the fish with the peppers and serve the couscous alongside.