Grilled Redfish and Asparagus with Israeli Couscous Salad

Name: Grilled Redfish and Asparagus with Israeli Couscous Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 fillets redfish (about 150g each); 2 tablespoons olive oil; 1 teaspoon lemon zest (finely grated); 1 bunch asparagus (trimmed); to taste salt and pepper; 1 cup Israeli couscous; 1 1/2 cups water; 1 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1/4 cup parsley (chopped); 2 tablespoons lemon juice; 2 tablespoons olive oil; to taste salt and pepper

45 min 4 servings Medium

All Recipes

Enjoy a delightful grilled redfish and asparagus served with a vibrant Israeli couscous salad.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

This flavourful dish combines the delicate taste of grilled redfish with the crispness of asparagus and the nutty texture of Israeli couscous. Redfish, also known as ocean perch or sébaste, is a popular choice in Quebec cuisine for its tender, flaky meat. Grilling enhances the natural sweetness of both the fish and asparagus, while the couscous salad adds a refreshing and hearty component. This dish is perfect for a healthy and satisfying dinner, offering a taste of the Mediterranean with a Quebecois touch.

Instructions

Prepare the grill

Preheat your grill to medium-high heat, approximately 400°F (200°C).

Pro tip: Ensure the grill is clean and well-oiled to prevent the fish from sticking.

Season the redfish

Pat the redfish fillets dry with paper towels. Drizzle with 1 tablespoon of olive oil, sprinkle with lemon zest, and season with salt and pepper.

Pro tip: Season just before grilling to retain moisture in the fish.

Grill the redfish

Place the fillets skin-side down on the grill. Grill for 4-5 minutes per side, until the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) at the thickest part.

Pro tip: Use a fish spatula for easy flipping.

Grill the asparagus

Toss the asparagus with the remaining olive oil, salt, and pepper. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred.

Pro tip: Arrange asparagus perpendicular to the grill grates to prevent them from falling through.

Cook the couscous

Bring water to a boil in a medium saucepan. Add the couscous and reduce the heat to low. Cover and simmer for 8-10 minutes until tender. Drain and rinse under cold water.

Pro tip: Rinsing with cold water stops the cooking process and keeps the couscous fluffy.

Assemble the salad

In a large bowl, combine the cooked couscous, cherry tomatoes, red onion, parsley, lemon juice, and olive oil. Season with salt and pepper to taste.

Pro tip: Let the salad sit for a few minutes to allow flavours to meld.

💡

Tips & Tricks

For perfect grill marks on the fish, ensure your grill is preheated thoroughly.
Use fresh asparagus for the best flavour and texture.
Rinse couscous under cold water to stop the cooking process and keep it fluffy.
Season the fish just before grilling to avoid drawing out moisture.

Frequently Asked Questions

What is redfish?

Redfish, also known as ocean perch or sébaste, is a popular fish in Quebec cuisine known for its tender, flaky meat.

How do I cook redfish fillets?

Redfish fillets can be grilled, baked, or pan-fried. For this recipe, grill them for 4-5 minutes per side until they flake easily.

What temperature should redfish be cooked to?

Redfish should be cooked to an internal temperature of 145°F (63°C) at the thickest part.

Can I make the couscous salad ahead of time?

Yes, you can prepare the couscous salad a day in advance and store it in the fridge. Add fresh herbs and a splash of lemon juice before serving.

What are some substitutes for Israeli couscous?

You can substitute Israeli couscous with orzo pasta or pearl barley for a similar texture.

Serving Suggestions

Serve this grilled redfish and asparagus dish warm, accompanied by a lemon wedge for an extra burst of citrus flavour. Pair it with a crisp white wine such as a Sauvignon Blanc or a light, fruity Pinot Grigio. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Enjoy this dish cold as a salad or gently reheat it for a warm meal.

Nutrition per serving

450

Calories

35g

Protein

15g

Fat

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