Try grilling pike with this recipe. The cooking time will be about 4 minutes per side, turning halfway through the grilling process. The pike holds together well and the charred flavor is outstanding.

• Rinse the fish and pat dry. Place on a lightly oiled broiler pan. Drizzle with olive oil and sprinkle each steak with 1 teaspoon Asiago cheese.

• Heat the chicken broth in a saucepan until it comes to a boil. Add the couscous and cover with a lid. Remove from heat and let sit for 5 minutes.

• Preheat the oven broiler to high. When broiler is hot, place the fish in the oven and cook for about 6 to 8 minutes, until fish is opaque and cooked through.

• Stir the couscous with a fork. Add the chopped scallions, 2 tablespoons cheese and the black pepper and stir again.

• Divide the couscous equally among four plates. Place pike steak slanted atop the couscous.

Leftover Fish

There are many ways to use leftover cooked fish. Add chunks of fish to a vegetarian minestrone for a quick Mediterranean-style zuppa (soup). To make a fish pâté, combine 4 ounces of cooked fish, 4 ounces of cream cheese, juice from ½ lemon, and 2 chopped scallions. Stir and spoon into a ramekin. Serve with crusty toasted bread.