Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa

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.