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

More weights & measures

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

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 523cal

Kilojoules 2190kJ

Protein 41g

Total fat 16g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 14g

Dietary fibre 7g

Sodium 710mg

Calcium 110mg

Iron 5mg

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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