Grilled Halibut Wrap in Grape Leaves, Serve With ZHOUG

This is Superb dish, and can be made in an individual portion, which make it easier to serve if you have gathering, and although it is pretty rustic dish, it presented beautifully. And taste delicious with exotic flavor. It's even better with home made Rash-el Hanout. If you never had Zhoug before, well ... you have no idea what you are missing. 

1 Halibut fillet (about 1 pound)

1 tablespoon rash-el hanout

salt and pepper to taste

1 tablespoon olive oil

10 fresh grape leaves

• In a small bowl mix Rash-el Hanout, salt and pepper, and olive oil. Rub the fish all oever with this mixture. Transfer to a clean plate, cover, and let marinate in the refrigerator for an hour. Mean while blanch the grape leaves over boiling water for one minute, or until the color of the leaves turn into olive green color. Drain - set aside to cool.
• Take out the fish from the refrigerator, heat the grill over medium. 
• Lay 5 grape leaves on the working surface, overlapping them slightly so it fit the size of the fish with enough room on all sides. Place the fish in the middle, include all of the marinate. Lay the remaining leaves on top of the fish, wrap then secure with kitchen twine. Brush all over with a little oil, grill about  5 minutes on each side, depending how thick the halibut is. 
• Transfer onto serving plate, drizzle with Zhoug sauce. Serve with grilled lemon and grilled tomatoes on the side  if desire.

The Sauce:

1 tablespoon (or, less, depending how spicy you want it) Zhoug      

2 tablespoons finely chopped parsley

3 tablespoons or more olive oil

salt and pepper to taste

• Place all ingredients in a small bowl, whisk with a fork just to mix.

For the Grilled Tomatoes and Lemon:
1 - 2 lemon, halfed
2 Roma tomatoes, halfed

• Brush with a little olive oil, and grill