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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.

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  • 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.

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