Chargrilled Moroccan Fish Fillets And The Mediterranean Diet
Fish is an important component in the Mediterranean diet as many fish – especially the fattier choices such as mackerel, herring, salmon and trout – are rich in omega-3 fatty acids. This is a type of polyunsaturated fat that may reduce inflammation in the body. Extra virgin olive oil is very high in monounsaturated fats and is loaded with antioxidants, many of which have powerful health and anti-inflammatory benefits. So, as you can see fish and the best olive oil you can afford are a match made in Moroccan heaven!
Here is a relatively simple Chargrilled Moroccan Fish Fillets dish, using Morocco Gold extra virgin olive oil, which will help to get you fired up about fish!
- 1 teaspoon lemon pepper
- 4 thick white fish fillets such as tarakihi
- Olive spray oil
- ½ cup freshly squeezed orange juice
- Couscous salad
- Grind of 1 orange, finely grated
- 1 tablespoon white wine vinegar
- 2 teaspoons Morocco Gold Extra Virgin Olive Oil
- 1 ½ cups couscous
- ¼ cup pine nuts, toasted
- 1 large mango, diced
- ½ cup mint leaves, chopped
- 1 tablespoon Moroccan seasoning
- Mix Moroccan seasoning and lemon pepper. Sprinkle 1/2 teaspoon mixed seasoning on each fish fillet. Turn fillets over and repeat.
- Heat barbecue grill to a medium heat. Spray fillets with olive oil. Cook for 3 minutes on each side, or until cooked through. Transfer to a plate. Cover and keep warm.
- Mix juice, rind, vinegar and Morocco Gold Extra Virgin Olive Oil in a jug. Prepare couscous following packet instructions.
- Stir pine nuts, mango and mint into couscous until well-combined. Add half the juice mixture. Serve couscous on 4 serving plates. Top with cooked fish fillet. Drizzle remaining juice
- Serve couscous on 4 serving plates. Top with cooked fish fillet. Drizzle remaining juice mixture over fish.
- Serve and amaze your friends using the Chargrilled Moroccan Fish Fillets.