Mahi-Mahi Skewers With Tapenade and Couscous

"Recipe by Jill Silverman Hough. Published in Bon Appetit June 2009. Read More http://www.bonappetit.com/recipes/2009/06/tapenade_brushed_mahi_mahi#ixzz1gv9EhuHY"
 
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Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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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

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.
 
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