Maple-Planked Mahimahi with Charmoula

If it's warm enough to grill outdoors, try serving your family this exotic entrée. Charmoula is a traditional Moroccan herb-and-spice mixture similar to pesto. A bed of rice ensures that none of the flavorful sauce goes to waste.

Yield: 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1/2 cup rice)

Ingredients

• 1  (15 x 6 1/2 x 3/8-inch) maple wood grilling plank
• 1/2  cup  chopped fresh flat-leaf parsley
• 1/2  cup  chopped fresh cilantro
• 2  tablespoons  fresh lemon juice
• 2  tablespoons  extravirgin olive oil
• 1 1/2  teaspoons  ground cumin
• 1 1/2  teaspoons  paprika
• 1/4  teaspoon  ground red pepper
• 1  garlic clove, minced
• 3/4  teaspoon  salt, divided
• 4  (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
• Cooking spray
• 2  cups  hot cooked basmati rice

Preparation

Immerse and soak plank in water 1 hour; drain.

Prepare grill, heating one side to medium and one side to high heat.

Place parsley and next 7 ingredients (through garlic) in a food processor; add 1/4 teaspoon salt. Process until herbs are finely chopped.

Lightly coat fish with cooking spray; sprinkle with remaining 1/2 teaspoon salt.

Place plank on grill rack over high heat side of grill. Cover and grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat side of grill. Place fish, skin sides down, on charred side of plank. Cover and grill 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and rice.

Nutritional Information

Calories:

337 (23% from fat)

Fat:

8.5g (sat 1.3g,mono 5.3g,poly 1g)

Protein:

34.3g

Carbohydrate:

28.9g

Fiber:

1.1g

Cholesterol:

124mg

Iron:

4.3mg

Sodium:

597mg

Calcium:

50mg