Barbecue

Chargrilled Moroccan fish fillets with couscous salad

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Serves: 4
Time to make: 15 mins

Total cost: $ 27.28 / $ 6.82 per serve

(at time of publication)


Chargrilled Moroccan fish fillets with couscous salad

  • Ingredients

  • Nutrition Info.(per serve)

  • 1 tablespoon Moroccan seasoning
  • 1 teaspoon lemon pepper
  • 4 thick white fish fillets such as tarakihi
  • olive oil spray
  • 1/2 cup freshly squeezed orange juice
  • Couscous salad
  • rind of 1 orange, finely grated
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 1 1/2 cups couscous
  • 1/4 cup pine nuts, toasted
  • 1 large mango, diced
  • 1/2 cup mint leaves, chopped

  • Nutrition Info

    • Kilojoules 2190kJ

    • Calories 523cal

    • Protein 41g

    • Total fat 16g

    • Saturated fat 3g

    • Carbohydrates 55g

    • Sugars 14g

    • Dietary fibre 7g

    • Sodium 710mg

    • Calcium 110mg

    • Iron 5mg

    Instructions

    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.


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    Author: Dixie Elliott -
    First published: Dec 2008
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