Mahi-Mahi Skewers With Tapenade and Couscous
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup couscous (about 6 ounces)
- 1 teaspoon coarse kosher salt, divided
- 1⁄3 cup tapenade (purchased)
- 3 tablespoons fresh lemon juice
- 1 teaspoon fresh ground black pepper
- 1 lb mahi mahi fillet, cut into 1-inch cubes
- 1 cup pico de gallo, drained (purchased)
directions
- Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
- Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
- Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
- Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.