- 3 tablespoons extra virgin olive oil (EVOO), divided, plus more for brushing
- 2 cubanelle or other mild frying peppers, seeded, halved lengthwise and thinly sliced
- 2 Fresno or other medium-heat small red chili peppers, sliced
- 1 red onion, quartered and sliced
- 4 cloves garlic, thinly sliced
- 1 large bay leaf
- Salt and pepper
- 1 teaspoon sugar
- 2 tablespoons sherry or white balsamic vinegar
- 3 medium or 2 large tomatoes, chopped
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/2 cups couscous
- 1 bunch thin scallions, whites chopped and greens sliced
- 1/2 cup mixed fresh mint and flat leaf parsley, finely chopped
- 4 red snapper fillets
- Seafood seasoning blend (optional)
Pre-heat an outdoor grill or indoor grill pan to medium. In a medium skillet, heat 2 tablespoons of EVOO over medium-high heat. Add the peppers, chili peppers and onion and cook until crisp-tender, 5-6 minutes. Add the garlic and bay leaf; season with salt and pepper. Cook for 2 minutes, then stir in the sugar. Add the sherry to deglaze. Stir in the tomatoes, lower the heat and simmer.
In a saucepan, bring the chicken stock, 1 tablespoon EVOO and the butter to a boil. Add the couscous and scallion whites, then remove from the heat and cover for 5 minutes. Fluff the couscous with a fork and add the scallion greens, mint and parsley.
Brush the fish with EVOO and season with seafood seasoning blend, if using (otherwise, use sea salt and pepper). Grill, turning once, for 6 minutes.
Discard the bay leaf from the peppers. Top the fish with the peppers and serve the couscous alongside.