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.