Chargrilled Moroccan fish fillets with couscous salad

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 15 mins

Ingredients

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1 tablespoon Moroccan seasoning

1 teaspoon lemon pepper

4 thick white fish fillets such as tarakihi

olive spray oil

½ cup freshly squeezed orange juice

Couscous salad

rind of 1 orange, finely grated

1 tablespoon white wine vinegar

2 teaspoons olive oil

1 ½ cups couscous

¼ cup pine nuts, toasted

1 large mango, diced

½ cup mint leaves, chopped

Instructions

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1 Mix Moroccan seasoning and lemon pepper. Sprinkle 1/2 teaspoon mixed seasoning on each fish fillet. Turn fillets over and repeat.

2 Heat barbecue grill to a medium heat. Spray fillets with olive oil. Cook for 3 minutes on each side, or until cooked through. Transfer to a plate. Cover and keep warm.

3 Mix juice, rind, vinegar and oil in a jug. Prepare couscous following packet instructions.

4 Stir pine nuts, mango and mint into couscous until well-combined. Add half the juice mixture.

5 Serve couscous on 4 serving plates. Top with cooked fish fillet. Drizzle remaining juice mixture over fish and serve.

Nutrition Info (per serve)

Calories 523 cal

Kilojoules 2190 kJ

Protein 41 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 14 g

Dietary fibre 7 g

Sodium 710 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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