Karol Smith
Coconut Mango Mahi-Mahi with Couscous
This tropical-inspired dish combines the flavors of coconut and mango, bringing a luscious, slightly sweet, and savory flavor to mahi-mahi fish. Pairing it with couscous makes it a light, yet satisfying meal that’s perfect for a summer evening or any time you need a taste of the tropics.
Ingredients:
For the Mahi-Mahi and Marinade:
– 4 mahi-mahi fillets
– 1 can (13.5 oz) coconut milk
– 1 ripe mango, peeled and pureed
– 2 tbsp freshly squeezed lime juice
– 2 garlic cloves, minced
– 1 tsp ground ginger
– Salt and pepper, to taste
For the Couscous:
– 1 cup couscous
– 1 cup vegetable or chicken broth
– 1 tbsp olive oil
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
For the Mango Salsa:
– 1 ripe mango, diced
– 1/4 cup red bell pepper, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeno, seeded and finely chopped (optional)
– 2 tbsp fresh lime juice
– Salt and pepper, to taste
Instructions:
1. Prepare the Marinade: In a medium bowl, combine coconut milk, mango puree, lime juice, minced garlic, ground ginger, salt, and pepper. Mix well.
2. Marinate the Mahi-Mahi: Place the mahi-mahi fillets in a shallow dish or zip-lock bag. Pour the coconut mango marinade over the fish, ensuring each fillet is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a stronger flavor.
3. Cook the Couscous: In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, or until the couscous has absorbed the liquid. Fluff with a fork and stir in olive oil, chopped cilantro, salt, and pepper. Set aside.
4. Prepare the Mango Salsa: In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeno (if using), lime juice, salt, and pepper. Toss well to mix all the ingredients. Set aside to let the flavors meld.
5. Cook the Mahi-Mahi: Preheat your grill or a stovetop grill pan over medium-high heat. Remove the fillets from the marinade, allowing excess marinade to drip off. Grill the mahi-mahi for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
6. Assemble the Dish: Serve each mahi-mahi fillet over a bed of couscous, and top with a generous spoonful of mango salsa.
Enjoy your tropical Coconut Mango Mahi-Mahi with Couscous!
