Melissa is ALL about quality. The tuna and halibut we received from Greensbury.com was sustainably caught, and flash frozen to preserve nutrients. We cooked it on the Arteflame grill to get a delicious sear, while preparing Melissa’s favorite Couscous salad!

Check out the video and recipe below:

Get 10% off Arteflame Grills & Accessories with code Lindsay10!

Mediterranean Mixed Grill with Couscous Salad (on Arteflame)

• 2 tuna steaks
• 2 halibut steaks
• 4 roma tomatoes, roughly chopped
• 2 TBS Banner Butter Parsley and Garlic Butter, or regular unsalted butter
• 4 green onions
• 3 TBS fresh Italian Parsley, finely chopped
• 1 TBS capers
• ½ tsp fresh dill, diced
• juice from ½ lemon, Meyer lemon preferably
• ¼ cup chopped Kalamata olives
• salt and pepper

Mediterranean Fish Seasoning

• 1 TBS ground coriander
• 1 TBS dried basil
• 1 TBS dried oregano
• 1 TBS paprika
• 1 TBS kosher salt
• ½ TBS coarse ground black pepper
• ½ TBS granulated garlic
• ½ TBS onion powder

In a small mixing bowl, add all spices and mix thoroughly. Store in an airtight container.

Couscous Salad

• 1.5 cups Israeli Couscous
• 1 cup low sodium chicken stock
• 2 TBS onion, diced
• 1 TBS minced garlic
• 1/5 cups water
• ½ TBS Banner Butter Roasted garlic, basil and parsley
• 1.5 cups chopped cucumber (English or seedless cucumber is best)
• 2 cups spinach, chopped
• 1 cup toasted walnut pieces
• ½ cup cilantro, chopped
• 2 TBS chopped green onions

In a small stockpot over medium high heat, melt butter then saute onion and garlic until fragrant. Add in couscous, and stir until couscous starts to look brown, about a minute. Add in stock and water, then cover and reduce heat. Cook for 10 minutes or until liquid is absorbed. Test couscous to make sure it is cooked. Fluff with a fork, and allow to cool.

Couscous Salad Vinaigrette 

• ¼ cup good olive oil
• 1 tsp Dijon Mustard
• 2 tbs champagne vinegar
• ½ tsp minced garlic
• 1 tsp honey
• ½ tsp kosher salt
• ¼ tsp coarse ground black pepper

– Add all ingredients except olive oil to a small mixing bowl and whisk to mix. While whisking, slowly drizzle in olive oil to form an emulsion. Drizzle salad with dressing, until couscous has a light coating, then toss in cucumber, spinach, walnuts and cilantro. Serve.

Let’s get grillin’:

1. On a flat top grill, grill tomatoes and green onions. All green onions to char slightly, and tomatoes to “dry,” but not to begin breaking down. Remove, allow green onions to cool and chop. Place tomatoes, green onions, capers, lemon juice, olives, dill and parsley in a small pan and stir over medium heat and allow to warm and flavors to meld.
2. Season fish filets with Mediterranean spice blend. Place butter on flat top grill and allow to melt, then lay on fish filets. Cook for 2-3 minutes, or until fish has a seared look and pulls easily from grill. Flip over fish filets, and allow to cook for another 2-3 minutes (depending on the thickness of your filets) or until fish begins to look flaky and opaque (around 145 degrees internal temperature.)
3. Remove from grill, lay over couscous salad, and spoon on tomato mixture.

Enjoy!

Love & yum,

Lindsay “Mama” O’Neill