Food Fish Grilled Fish with Moroccan Vinaigrette This flaky white fish looks like a gourmet dish when served over a bed of couscous and dressed with mesclun (a mix of salad greens) and colorful radish slivers. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Hands On Time: 25 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ¼ - 1 ½ pounds fresh or frozen red snapper fillets or other white fish fillets (such as cod or halibut) Olive oil ¼ teaspoon kosher or sea salt ¼ teaspoon ground black pepper ½ cup red wine vinegar 2 tablespoons snipped fresh flat-leaf Italian parsley 2 tablespoons snipped fresh cilantro 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 tablespoons minced shallot 1 clove garlic, minced ½ teaspoon kosher or sea salt ½ teaspoon paprika ¼ teaspoon ground cayenne pepper ¼ teaspoon ground cumin Cooked couscous Lemon wedges (optional) Mixed greens (optional) Thinly sliced radish (optional) Directions Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with a little olive oil, then sprinkle both sides with the 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside. For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, 2 tablespoons oil, the lemon juice, shallot, garlic, 1/2 teaspoon salt, the paprika, cayenne pepper and cumin. Shake well. Set aside. Place fish on the greased rack of a gas or charcoal grill directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once. Serve fish over a bed of couscous, if desired, and drizzle with vinaigrette (shake before pouring). If you like, garnish with mixed greens and/or radish. For easier clean-up: Grill fish in foil packets. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch rectangles. Place a fish fillet in center of each foil rectangle. Season with salt and pepper. Drizzle olive oil over fish. Bring up opposite edges of oil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build. Grill as above. Print Nutrition Facts (per serving) 261 Calories 15g Fat 3g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 261 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 35mg 12% Sodium 366mg 16% Total Carbohydrate 3g 1% Protein 29g Vitamin C 8mg 39% Calcium 30mg 2% Iron 1mg 8%