Grilled Halibut with Rosemary & Fennel Orange Couscous Salad



2 lbs of halibut, skin removed and cut into 4 equal pieces
1 bunch of rosemary
juice of 2 lemons
2 garlic cloves
2/3 cup of olive oil, divided
1 cup of couscous, cooked and cooled
1 bulb of fennel, chopped
3 oranges, sectioned and each piece cut in half, reserve juice
salt and pepper
handful of pea tendril



  1. In a dish big enough to hold all the fish, put the halibut in.  In the bowl of a food processor, pulse rosemary, lemon juice, garlic, and 1/3 cup olive oil. Season with salt and pepper. Pour over the halibut and let marinate in the refrigerator for about 1 hour.
  2. In the meantime, place the couscous, remaining olive oil, fennel, oranges and reserved juice in a bowl.  Season with salt and pepper.  Place in refrigerator until it’s time to plate.
  3. Preheat grill to 350* or medium heat.  Place the fish, flesh side down and grill for about 4 minutes.  Flip and cook for another 3-4 minutes or until done.
  4. Add the pea tendrils to the salad and mix until combined.  Serve the fish on top of the salad.


*The coolness of the salad against the heat of the fish was amazing and so easy to do.  I used the Israeli couscous, which is a bit bigger than the stuff you get in the small boxes with the season packets, which you can certainly use; just omit the seasoning that it comes with.  It was great to have the side dish done and just have the fish to grill when we were ready to eat.  A light dish enjoyed by all, I will definitely be making this again.

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