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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or griddle pan over medium-high heat. Season the fish with the Old Bay and drizzle with EVOO.

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  • Using a food processor, finely chop the chile, garlic, mint, cilantro, parsley, paprika, cumin and coriander; season with salt and pepper. Add 1/4 cup olive oil and the lemon or lime juice and peel; pulse into a thick paste.

  • In a large saucepan, melt the butter. Add the zucchini and cook over medium-high heat for 5 minutes; season with salt and pepper. Add the chicken stock and bring to a boil. Stir in the couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.

  • Grill the fish, turning once, until firm, 6 to 8 minutes. Transfer to a platter, spread with the chermoula sauce and let stand for 5 minutes to absorb the flavors. Serve with the couscous.

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