A recipe for Grilled Mahi-mahi w/ Red Onion Couscous and Chunky Papaya . Follow the simple recipe instructions for Grilled Mahi-mahi w/ Red Onion Couscous and Chunky Papaya shared by other home cooking experts.
Ingredients
For The Vinaigrette: Juice of 6 limesjuice of 3 oranges
3 cups vegetable oil
2 papayas, cubed
2 avocados, cubed
2 Tbs. sugar
1 Tsp. salt
1 bunch fresh cilantro, chopped
For The Mahi-mahi: 4 mahi-mahi or swordfish fillets, 8 ounces each
1 Pinch salt
1 Tbs. vegetable oil
For The Couscous: 4 cups red onions, chopped
2 Tbs. vegetable oil
1 cup red wine
1 Tbs. balsamic vinegar
4 cups chicken stock
2 packages couscous, 8 ounces each
Salt and pepper, to taste
Directions
Grilled Mahi-mahi W/ Red Onion Couscous and Chunky Papaya Avocado Citrus Vinaigrette (entire title)For The Vinaigrette:
Combine the lime and orange juices in a bowl. Add the oil gradually, whisking constantly until combined.
Add the papayas, avocados, sugar, salt and cilantro, mixing well.
For The Mahimahi:
Sprinkle the fillets with salt and brush with the oil.
Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.
For The Couscous:
Saute 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 Assemble:
Spoon a mound of the Couscous in the center of each serving plate. Spoon the vinaigrette around the couscous. Place the mahimahi on top of the couscous.
