Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

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

StarStarStarEmpty starEmpty star

Your rating

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 servings

Prep

20 min

Cook

20 min

Ready

45 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Salsa
6 limes
juice of
Camera
3 oranges
juice of
Camera
¼ cup vegetable oil
Camera
2 papayas
cubed
* Camera
2 avocados
cubed
Camera
2 tablespoons sugar
Camera
1 teaspoon salt
Camera
For the mahimahi
1 bunch cilantro
fresh, chopped
* Camera
4 mahi mahi fillets
or swordfish
*
For the couscous
1 pinch salt
* Camera
1 tablespoon vegetable oil
Camera
4 cups red onion
Camera
2 tablespoons vegetable oil
Camera
1 cup red wine
* Camera
1 tablespoon balsamic vinegar
Camera
4 cups chicken broth
Camera
16 ounces couscous
two packages
Camera
salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
Salsa
6 each limes
juice of
Camera
3 each oranges
juice of
Camera
59 ml vegetable oil
Camera
2 each papayas
cubed
* Camera
2 each avocados
cubed
Camera
3E+1 ml sugar
Camera
5 ml salt
Camera
For the mahimahi
1 bunch cilantro
fresh, chopped
* Camera
4 each mahi mahi fillets
or swordfish
*
For the couscous
1 pinch salt
* Camera
15 ml vegetable oil
Camera
946 ml red onion
Camera
3E+1 ml vegetable oil
Camera
237 ml red wine
* Camera
15 ml balsamic vinegar
Camera
946 ml chicken broth
Camera
462.4 ml/g couscous
two packages
Camera
1 x salt and black pepper
to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 669g (23.6 oz)
Amount per Serving
Calories 65439% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 652mg 27%
Total Carbohydrate 31g 31%
Dietary Fiber 13g 52%
Sugars g
Protein 31g
Vitamin A 6% Vitamin C 118%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe