Grilled Fish With Cilantro Citrus Butter

1. 1

   For the cilantro citrus butter, combine butter, cilantro, ginger, orange peel and ground coriander in a bowl. Spoon into a log on a piece of plastic wrap. Roll up tightly, twisting ends to seal. Freeze for 30 mins or until firm.

2. 2

   Place couscous in a medium bowl and add 1 1/4 cups boiling water. Cover and let stand for about 10 mins. After liquid has been absorbed, mix couscous with a fork.

3. 3

   Heat a grill pan on high heat. Drizzle fish with oil. Cook for 2-3 mins each side, or until browned and cooked through.

4. 4

   Spoon couscous and vegetables onto serving plates. Top with fish. Slice butter log. Place a slice on fish to melt before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.