Mahi-Mahi Skewers With Tapenade And Couscous
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Tapenade (purchased)3 tbsps
Lemon Juice (fresh)Directions:
1
Fluff couscous with fork
2
Preheat broiler
3
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan
4
Stir in couscous and 1/2 teaspoon coarse salt
5
Remove from heat
6
Cover and let stand until water is absorbed and couscous is tender, about 10 minutes
7
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend
8
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous
9
Thread fish pieces onto 4 metal skewers; arrange on broiler tray
10
Brush fish on both sides with remaining tapenade mixture
11
Broil fish until just opaque in center, about 4 minutes per side
12
Gently stir in reserved tapenade mixture
13
Stir in pico de gallo or serve it alongside
14
Mound couscous on plates
15
Top with fish skewers
16
Preheat broiler
17
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan
18
Stir in couscous and 1/2 teaspoon coarse salt
19
Remove from heat
20
Cover and let stand until water is absorbed and couscous is tender, about 10 minutes
21
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend
22
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous
23
Thread fish pieces onto 4 metal skewers; arrange on broiler tray
24
Brush fish on both sides with remaining tapenade mixture
25
Broil fish until just opaque in center, about 4 minutes per side
26
Fluff couscous with fork
27
Gently stir in reserved tapenade mixture
28
Stir in pico de gallo or serve it alongside
29
Mound couscous on plates
30
Top with fish skewers