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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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