Lime-Miso Glazed Snapper with Couscous

1. Sauté onion until soft, about 5 min. Toss squash with oil and roast in hot oven until soft, about 20 min. Add couscous to a large pot of boiling water; cook 10 minutes, or until just tender. Drain; do not rinse.

2. Halve preserved lemons. Squeeze juice over couscous; scrape out flesh and discard; chop. Add lemon, squash, onions and golden raisins to couscous. Season well; add additional olive oil if necessary.

3. In a bowl, whisk together lime juice, miso paste and honey.

4. Season snapper; brush with olive oil and lime-miso glaze. Sear in a hot skillet; remove from heat. With the skin side down, brush again with glaze and finish in a hot oven 4-5 min. until cooked through.

5. Mound couscous in the center of a plate. Top with snapper and sprinkle with 1⁄4 tsp. lime zest. Garnish with lime wedge.