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Mahi Mahi Steaks With Mango Salsa And Curry Couscous

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Mahi Mahi
1   Lime - juiced
4   Mahi mahi steak, 1 1/2" thick - (8 oz ea)
  A drizzle extra-virgin olive oil
  Coarse salt - to taste
  Freshly-ground black pepper - to taste
  Salsa
1   Ripe mango - peeled, diced
1   Red bell pepper - seeded, diced (small)
1   Jalapeno or serrano - seeded, and
  Finely chopped
1   Fresh ginger root - (1" long) - grated or minced
1/4   Seedless cucumber - peeled, chopped
  = (European or English)
20   Fresh chives blades - finely chopped
1   Lime - juiced
  Couscous
2 cups 474mlChicken broth or water
2 teaspoons 10mlCurry powder
  = (or 1 rounded tspn mild curry paste)
1/2 teaspoon 2.5mlCoarse salt
1 tablespoon 15mlExtra-virgin olive oil
1   Handful raisins
1 cup 237mlCouscous
2   Scallions - sliced on an angle
1   Carrot - shredded or grated
1   Navel orange - peeled, chopped
2 oz 56gSliced almonds
  = (available on baking aisle)

Recipe Instructions

Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.

To assemble salsa, combine all ingredients for salsa in a small bowl.

To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.

Top fish with salsa and serve with generous portions of curry couscous.

Have some gourmet chips on hand for snacking with leftover salsa.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B30) - from the TV FOOD NETWORK

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