Mahi-Mahi Skewers with Tapenade and Couscous
Succulent mahi-mahi cubes marinated in a zesty tapenade mixture, skewered and broiled to perfection. Served over fluffy couscous flavored with tapenade and accompanied by fresh pico de gallo.
Ingredients
- •1 cup plain couscous
- •1 teaspoon coarse kosher salt
- •⅓ cup tapenade
- •3 tablespoons lemon juice
- •1 teaspoon black pepper
- •1 pound mahi-mahi fillets
- •1 cup pico de gallo
- •4 pieces metal skewers
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.
10 min
- 4.
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.
5 min
