Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

* Exported from MasterCook *

Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 4 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***For The Vinaigrette***
Juice of 6 limes
juice of 3 oranges
3 cups vegetable oil
2 papayas -- cubed
2 avocados -- cubed
2 tablespoons sugar
1 teaspoon salt
1 bunch fresh cilantro -- chopped
***For The Mahimahi***
4 mahimahi or swordfish fillets -- 8 ounces each
1 Pinch salt
1 tablespoon vegetable oil
***For The Couscous***
4 cups red onions -- chopped
2 tablespoons vegetable oil
1 cup red wine
1 tablespoon balsamic vinegar
4 cups chicken stock
2 packages couscous -- 8 ounces each
Salt and pepper -- to taste

Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigret
te (entire title)

For The Vinaigrette:

Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c
onstantly 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 t
he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add t
he chicken stock.

Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, fo
r 10 minutes. Season with salt and pepper.

To Assemble:

Spoon a mound of the Couscous in the center of each serving plate. Spoon the vi
naigrette around the couscous. Place the mahimahi on top of the couscous.

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