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Grilled Fish with Moroccan Chermoula Sauce and Zucchini Couscous

Grilled Fish with Moroccan Chermoula Sauce and Zucchini Couscous


  • Four 7-8-ounce fish steaks, such as halibut or another firm whitefish

  • Old Bay Seasoning

  • 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling

  • 1 fresh red chile, finely chopped

  • 2 large cloves garlic, finely chopped

  • 1/4 cup each chopped fresh mint, cilantro and flat-leaf parsley

  • 1 1/2 teaspoons sweet smoked paprika (about 1/2 palmful)

  • 1 teaspoon ground cumin (about 1/3 palmful)

  • 1 teaspoon ground coriander (about 1/3 palmful)

  • Salt and pepper

  • Juice of 1 lemon or lime, plus 1 teaspoon grated peel

  • 2 tablespoons butter

  • 1 small zucchini, chopped

  • 1 1/2 cups chicken stock

  • 1 1/2 cups couscous


Pre-heat a grill or griddle pan over medium-high heat. Season the fish with the Old Bay and drizzle with EVOO.

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.

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 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.