Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa
Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.
Yield
6 servingsPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salsa | |||
| 6 |
limes
juice of |
|
|
| 3 |
oranges
juice of |
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 |
papayas
cubed |
*
|
|
| 2 |
avocados
cubed |
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| For the mahimahi | |||
| 1 | bunch |
cilantro
fresh, chopped |
*
|
| 4 |
mahi mahi fillets
or swordfish |
* | |
| For the couscous | |||
| 1 | pinch |
salt
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | cups |
red onion
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
red wine
|
*
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 4 | cups |
chicken broth
|
|
| 16 | ounces |
couscous
two packages |
|
|
salt and black pepper
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Salsa | |||
| 6 | each |
limes
juice of |
|
| 3 | each |
oranges
juice of |
|
| 59 | ml |
vegetable oil
|
|
| 2 | each |
papayas
cubed |
*
|
| 2 | each |
avocados
cubed |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| For the mahimahi | |||
| 1 | bunch |
cilantro
fresh, chopped |
*
|
| 4 | each |
mahi mahi fillets
or swordfish |
* |
| For the couscous | |||
| 1 | pinch |
salt
|
*
|
| 15 | ml |
vegetable oil
|
|
| 946 | ml |
red onion
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
red wine
|
*
|
| 15 | ml |
balsamic vinegar
|
|
| 946 | ml |
chicken broth
|
|
| 462.4 | ml/g |
couscous
two packages |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Make the dressing:
Combine the lime and orange juices in a bowl. Add the oil gradually, whisking constantly to form an emulsion. Add the papaya, avocado, sugar, salt, and cilantro, mixing well.
For The Couscous:
Sauté the onions in the oil in a skillet over medium heat for 10 minutes. Add the wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally.
Add the chicken stock. Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, for 10 minutes. Season with salt and pepper.
To grill the fish:
Sprinkle the fillets with salt and brush with the oil. Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.
To Assemble:
Spoon a mound of the couscous in the center of each serving plate. Spoon the dressing around the couscous.
Place the mahimahi on top of the couscous. Top or serve on the side the papaya avocado salsa.
