Mahi Mahi Steaks with Mango Salsa and Curry Couscous
Jessica Wolf
ingredients
Mahi Mahi- 1 lime, juiced
- 4 (8oz, 1 1/2-inch thick) portions mahi mahi steak
- A drizzle extra-virgin olive oil
- Salt and pepper
- 1 ripe mango, peeled and diced
- 1 small red bell pepper, seeded and diced
- 1 jalapeno or serrano, seeded and finely chopped
- 1 inch fresh ginger root, grated or minced
- 1/4 seedless (European or English) cucumber, peeled and chopped
- 20 blades fresh chives, finely chopped
- 1 lime, juiced
- 2 cups chicken broth or water
- 2 tsp (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
- 1/2 tsp coarse salt
- 1 tbls extra-virgin olive oil
- 1 handful raisins
- 1 cup couscous
- 2 scallions, sliced on an angle
- 1 carrot, shredded or grated
- 1 navel orange, peeled and chopped
- 2 oz sliced almonds (available on baking aisle)
directions
- 1
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.
- 2
To assemble salsa, combine all ingredients for salsa in a small bowl.
- 3
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.
- 4
Top fish with salsa and serve with generous portions of curry couscous.
- 5
Have some gourmet chips on hand for snacking with leftover salsa.
Source: Jessica
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