Redfish with Grilled Asparagus and Israeli Couscous Salad
Redfish with Grilled Asparagus and Israeli Couscous Salad
Ingredients
- 1 cup (225 g) Israeli couscous
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 6 tbsp (90 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) harissa
- 1/2 tsp ground cumin
- 1 lb (450 g) small redfish fillets with skin from the Gulf of St. Lawrence, trimmed (see note)
- 1 lb (450 g) thin asparagus, trimmed
- 1 onion, cut into thin rounds
- 3 tbsp mint leaves, torn
- 1 lemon, cut into wedges
Instructions
- In a pot of salted boiling water, cook the couscous for 20 minutes or until tender. Drain. Rinse under cold water. Drain well. Place in a bowl. Add the tomatoes, 2 tbsp (30 ml) of the oil and the lemon juice. Season with salt and pepper. Transfer to a large serving dish.
- Preheat the grill, setting the burners to high. Oil one side of the grill and place a grill wok on the other side.
- In a bowl, combine 3 tbsp (45 ml) of the oil with the harissa and cumin. On a large plate, using a pastry brush, cover the fish with the harissa mixture. Season with salt. Brush the asparagus and onion with the remaining oil. Season with salt and pepper.
- Cook the vegetables in the wok for 5 minutes or until the asparagus is al dente, stirring a few times.
- Meanwhile, grill the fish, skin-side down, for 3 minutes. Carefully flip the fish over and cook for 1 minute or until cooked through.
- Place the vegetables and fish over the couscous salad. Sprinkle with the mint and serve with the lemon wedges.
Redfish with Grilled Asparagus and Israeli Couscous Salad