1½ cups couscous
2 cups boiling water plus ¼ cup room-temperature water
Salt and pepper
1 cup canned coconut milk
¼ cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 (6- to 8‑ounce) skinless halibut or salmon fillets, 1 to 1½ inches thick
2 tablespoons rice vinegar
To grill, turn grill to high and let heat with the lid down for 15 minutes. Scrape the grill grate clean and adjust temperature so the grill is about 400 degrees.
To cook indoors, adjust oven rack to middle position and heat oven to 400 degrees.
Combine couscous and boiling water in medium bowl. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper to taste. Let cool completely, about 20 minutes.
Combine room-temperature water, coconut milk, cilantro, fish sauce, ginger, garlic, and pepper flakes in small bowl.
Spray centers of four 14 by 12‑inch sheets of heavy-duty aluminum foil with vegetable oil spray. Pat fish dry with paper towels. Divide couscous evenly among foil pieces, mounding it in center of each piece. Place 1 fillet on top of each couscous mound and spoon 1 tablespoon sauce over top. Reserve remaining coconut sauce.
Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets.
To grill, place packets on the grill grate. To cook indoors, place packets on a rimmed baking sheet.
Cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 18 minutes. (To check temperature, poke thermometer through foil of 1 packet and into fish.) Remove from the oven or grill and let fish rest in packets for 3 minutes.
Microwave coconut sauce until warmed through, about 1 minute. Stir in rice vinegar. Transfer fish packets to individual serving plates, open carefully (steam will escape), and slide contents onto plates. Drizzle warm sauce over fish and couscous. Serve.
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