Grilled Cod with Fresh Couscous Salad

1. In a bowl, combine the oil, Club House Seasoning, and the oregano. Coat the fish in the seasoning paste. Place the fish and the seasoning in the fridge until you are ready to cook.
2. Prepare the ingredients for the couscous salad. Wash the produce and chop the vegetables, except for the pepper. Set aside in the fridge.
3. Preheat your grill to about 400°F (200°C) using at least two side-by-side burners. Also, set up your infrared SIZZLE ZONE® sear station or side burner for cooking with a pan. Ignite the burner and preheat a saucepan to low.
4. In the saucepan, melt the butter and then add the couscous to toast for a couple of minutes, stirring frequently. You will know it’s ready for the next step when it becomes fragrant, and some grains become lightly golden.
5. Add the hot water or broth to the pot and bring the couscous to a simmer. Once simmering, cover the pot and cook until the grains are tender and the liquid has evaporated. This will take about 8 minutes. Remember to periodically check on your couscous to ensure that the liquid hasn’t completely evaporated and they don’t start sticking to the pot.
6. Once you have added the water to the couscous, brush your grill grates with a little oil, and then sear the pepper, corn, and the fish over direct heat on the main part of your barbecue. You can place the fish directly onto the cooking grids. Cook for about 5 minutes without moving it. Using a wide and slim spatula, you should be able to lift the fish from the grill grates easily. If not, give it a little longer and try again. Once flipped, cook the other side of your fish for another 3 to 5 minutes, until an internal temperature of 130°F to 135°F (54°C to 57°C). Rotate the pepper frequently to char all sides while the fish is grilling.
   Alternatively, if you are uncomfortable or inexperienced grilling fish. Place the marinated fish into packets of tin foil with a little extra oil or butter. Wrap them so that there is a little air surrounding the fish and cook over direct heat for about 8 to 10 minutes.
7. Remove everything from the grill and shut it down. Allow the fish to rest and spread the couscous on a tray, tossing with 2 tablespoons of olive oil to cool. Allow the pepper to cool enough to handle.
8. While things are cooling and resting, combine the cucumber, shallot, tomatoes, green olives, and fresh herbs in a large bowl. In a separate vessel, whisk or use a stick blender to emulsify the lemon juice, olive oil, mustard, and oregano. Taste and season with salt, pepper, and sugar.
9. Dice the charred pepper and corn, then toss that with the cooled couscous into the salad. Dress and serve by laying a base of salad and topping that with the grilled fish, then garnishing with feta and maybe a little more dressing.
10. Complement this meal with an Assyrtiko whose citrusy acidity and Mediterranean mineral flavours will match this meal beautifully. A crisp and tangy Sauvignon Blanc from New Zealand will make another great match, harmonizing with the dressing and seasonings without overpowering the succulent fish. For beer pairings, you want light and carbonated so as not to overpower the flavours you are creating. That being said, a citrusy and spiced Belgian Witbier has the carbonation and tasting notes that will harmonize with the oregano and herbs, while a Pilsner’s crisp and clean flavour will cleanse the palate between bites for a pleasing experience.

Whether you're enjoying dinner on the patio or looking for an easy weeknight barbecue recipe, this grilled cod delivers fresh flavours in every bite. Pair it with a crisp Assyrtiko, Sauvignon Blanc, Belgian Witbier, or a refreshing Pilsner, then savour a meal that brings Mediterranean sunshine to your Canadian table no matter the time of year.

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Happy Grilling!