For this low-calorie dinner, the fish is grilled and served over couscous. A light vinaigrette is drizzled over it all to complete the dish.


Prep Time: 20 mins
Total Time: 26 mins
Servings: 4 servings

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Ingredients
1-1/4 to 1-1/2 pounds fresh or frozen red snapper, sea bass, grouper, or tuna fillets (cut 3/4 inch thick), cut into 4 serving-size pieces 2 tablespoons olive oil 1/4 teaspoon kosher or sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup red wine vinegar 2 tablespoons snipped fresh flat-leaf parsley 2 tablespoons snipped fresh cilantro2 tablespoons olive oil 1 tablespoon fresh lemon juice1 large shallot, minced 1 clove garlic, minced 1/2 teaspoon kosher or sea salt 1/2 teaspoon paprika 1/4 teaspoon ground red pepper (cayenne) 1/4 teaspoon ground cumin Hot cooked couscous Lemon wedges (optional) Mesclun (optional) Radish slivers (optional)
Directions
1 Thaw fish, if frozen. Rinse fish; pat dry. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2 For vinaigrette: In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
3 For a charcoal grill, grill fish on the well-greased rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork, gently turning once and brushing once with remaining oil halfway through grilling. (For a gas grill, preheat grill for 10 to 15 minutes on high heat. Reduce heat to medium. Place fish on greased rack over heat. Cover and grill as above.)
4 To serve, thoroughly shake vinaigrette. Divide couscous among 4 serving plates or shallow bowls. Use a wide spatula to transfer fish to plates. Drizzle the vinaigrette over fish. If you like, garnish with a lemon wedges, mesclun, and radish slivers. Serve immediately. Makes 4 servings.

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.

Nutrition Facts
Calories 261, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 366 mg, Carbohydrate 3 g, Fiber 0 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 3%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet