grilled halibut with chermoula over Moroccan-spiced couscous
 
Prep time
Cook time
Total time
 
Grilled halibut is topped with fresh chermoula and served over a bed of Moroccan-spiced couscous with yellow squash and red pepper.
Author:
Recipe type: Main
Cuisine: Moroccan
Serves: 4 servings
Ingredients
  • 1¼ pounds halibut filet, preferably a thicker cut
  • Extra-virgin olive oil
Chermoula
  • 1 small clove garlic
  • 1 handful cilantro, leaves and tender stems
  • leaves from 4 sprigs of parsley
  • ¼ tsp. ground cumin
  • 2 tsp. lemon juice
  • 3 Tbsp. olive oil
Couscous
  • 1 cup dry pearled couscous
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • ½ small onion, chopped
  • 1 yellow squash, cut into ½-inch cubes
  • ½ red bell pepper, diced
  • 1½ tsp. Ras el hanout
  • 2 tsp. lemon juice, or more to taste
Instructions
  1. Cut fish into 4 individual pieces. Season fish with salt and pepper and drizzle a little olive oil over it to coat. Heat a grill to high heat.
  2. To make the chermoula, combine the garlic, cilantro, parsley, cumin and lemon juice in a food processor and pulse until finely chopped, scraping the sides as you go. Drizzle in the olive oil and pulse until combined. Season to taste with salt and more lemon juice, if desired.
  3. Cook couscous according to package instructions. Set aside.
  4. In a large saute pan, heat the oil over medium heat. Add the onion and cook for 3-4 minutes. Do not brown. Add the garlic and cook for 30 seconds. Add the squash and red pepper. Saute for 3-4 minutes, until squash starts to soften. Stir in the ras el hanout and season with salt. Cook for another minute, then reduce heat to low stir in the cooked couscous. When couscous has heated through, remove from heat and stir in the lemon juice. Adjust the seasoning if needed.
  5. While you're making the couscous, cook the halibut on the grill for 4-5 minutes per side, until the center is just opaque. Thinner cuts will cook a little faster.
  6. To serve, divide the couscous mixture among 4 plates. Top each with a piece of the fish and then drizzle some chermoula over the top. Serve immediately, with lemon wedges if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/grilled-halibut/