Halibut with Zahtar and Mint Couscous
More From Sunset
Amount per serving
- Calories: 549
- Calories from fat: 25%
- Protein: 45g
- Fat: 15g
- Saturated fat: 2g
- Carbohydrate: 58g
- Fiber: 2.4g
- Sodium: 135mg
- Cholesterol: 54mg
- 3/4 cup dried sour cherries
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 1/2 teaspoons paprika
- 3 tablespoons olive oil
- 6 tablespoons lemon juice
- 1 cup couscous
- 1 1/2 cups fat-skimmed chicken broth
- 1 1/2 pounds boned, skinned halibut (1 in. thick)
- 1 cup finely chopped English cucumber
- 1/4 cup chopped fresh mint leaves
- 1. In a blender or food processor, combine dried cherries, oregano, cumin, paprika, oil, and lemon juice. Whirl until pureed, scraping container sides as necessary. Add salt to taste.
- 2. In a 1 1/2- to 2-quart pan, combine couscous and broth. Bring to a boil over high heat, cover, remove pan from heat, and let stand until liquid is absorbed, about 5 minutes. Keep warm.
- 3. Meanwhile, rinse halibut, pat dry, and coat with cherry mixture. Set each piece of halibut on a slightly larger piece of foil. Cut foil to fit fish.
- 4. Set foil with fish on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cover barbecue with lid (open vents for charcoal), and cook until fish is opaque but moist-looking in thickest part (cut to test), 8 to 10 minutes.
- 5. Stir chopped cucumber and chopped mint into couscous; spoon onto plates. Cut grilled halibut into equal portions and set onto couscous. Season to taste with salt.
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