Servings: 4
Preparation Time: 25 minutes
Start to Finish Time: 55 minutes
Moroccan Spiced Grilled Fish: A Journey of Flavor
A Symphony of Moroccan Spices
Dive into the vibrant world of Moroccan cuisine with this spiced grilled fish recipe. The star of the dish, the chermoula sauce, is a harmonious blend of fresh herbs, warm spices, and citrus. With ingredients like smoked paprika, cumin, and coriander, the sauce infuses the fish with a smoky, earthy depth, while mint, parsley, and cilantro add brightness and balance.
Grilling for Perfection
Halibut steaks, lightly seasoned with Old Bay and olive oil, are grilled to perfection, capturing that beautiful, charred exterior while keeping the fish tender and flaky. The smoky aroma from the grill perfectly complements the bold flavors of the chermoula sauce, creating a dish that’s both comforting and exciting.
Couscous: The Ideal Companion
Paired with the grilled fish is a herbed zucchini couscous that’s as light as it is flavorful. Fluffy couscous, cooked in chicken stock, absorbs every bit of savory goodness, while sautéed zucchini brings a delicate crunch. Butter adds richness, and fresh herbs elevate the dish with their aromatic freshness, making this side an ideal match for the bold flavors of the fish.
A Feast for the Senses
This dish is more than a meal—it’s an experience. The vibrant green of the chermoula sauce draped over golden-brown fish creates a visual masterpiece, while the flavors are a delicate balance of smoky, zesty, and herbaceous. Lemon zest and juice tie it all together, adding a refreshing citrus note that brightens every bite.
Perfect for Any Occasion
Whether you’re entertaining guests or treating yourself to a culinary escape, this Moroccan-inspired dish delivers. It’s healthy, aromatic, and full of complex yet approachable flavors that will leave everyone at the table impressed and satisfied.
A Taste Adventure Awaits
With its rich spices, fresh herbs, and vibrant flavors, Moroccan Spiced Grilled Fish with Herbed Zucchini Couscous is a dish that transforms simple ingredients into an extraordinary meal. Ready to take your taste buds on a journey? This recipe is your passport to flavor.
Ingredients:
4 7-8 oz. halibut steaks
1 pinch Old Bay Seasoning
1/4 cup olive oil (plus more for drizzling)
FOOD PROCESSOR (chemoula sauce):
1 each red chile, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1/4 cup flat-leaf parsley, chopped
1 1/2 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper, to taste
1 each juice of 1 lemon
1 teaspoon lemon zest
COOK:
2 tablespoons butter
1 small zucchini, chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Instructions:
PREP FISH:
Season the fish with the Old Bay and drizzle with olive oil.
PROCESS CHEMOULA SAUCE:
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.
COOK ZUCCHINI & COUSCOUS:
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 FISH:
Pre-heat a grill or griddle pan over medium-high heat. Grill the fish, turning once, until firm, 6-8 minutes. Transfer to a platter, spread with the chermoula sauce and let stand for 5 minutes to absorb the flavors.
Serve with the couscous.
Per Serving (excluding unknown items): 655 Calories; 24g Fat (33.3% calories from fat); 49g Protein; 59g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 345mg Sodium; 4g Total Sugars; 9mcg Vitamin D; 75mg Calcium; 3mg Iron; 1338mg Potassium; 645mg Phosphorus. Exchanges:.
This dish features perfectly grilled fish fillets topped with a vibrant and zesty Moroccan Chermoula sauce, made from fresh cilantro, parsley, garlic, cumin, coriander, smoked paprika, lemon juice, and olive oil. The Chermoula sauce adds a burst of herbaceous and slightly spicy flavors, enhancing the delicate taste of the fish.
Accompanying the fish is a side of zucchini couscous, where fluffy couscous is cooked in vegetable broth and mixed with sautéed zucchini and onions. The zucchini adds a subtle crunch, while the onions provide a hint of sweetness. The couscous serves as a light and flavorful base for the dish.
Garnished with fresh herbs and served with lemon wedges, this dish offers a delightful combination of textures and flavors, creating a healthy, aromatic, and visually appealing meal perfect for any occasion.