Grilled cod with Morrocan cauliflower and Israeli couscous

Now. there’s a pairing. If people could only get along as well as foods do on a plate.

I grilled three nice halibut fillets with just a nice swipe of Greek olive oil, sea salt and some finely ground white pepper. Then plated it with the couscous ( see previous recipe) and the green cauliflower ( see previous recipe).

Everybody really loved it. Oh, and this is a 30 minute dinner.

I buy the cod in bags, individually frozen, at Costco. It’s a snap to defrost them in a hurry. I keep a stainless steel mixing bowl handy, and put the still frozen and vacuum packed fish fillets in it and simply run water into the pan. Within about five minutes the fish is thawed and ready to cook.