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Video: How Tuesday #38

Mahi Mahi w/ Mango Pico on Warm Couscous Salad!

Yields1 Serving

 

 4 Mahi Filets (Talapia, Cod, Grouper, etc will also work)
 1 cup CousCous
 1.50 cups Water
 1 tsp Smoked Paprika
 1 tsp Chili Powder
 1 tsp Cayenne Pepper
 1 Can Black Beans rinsed thoroughly
 2 Ears of Sweet Corn
 1 Small Red Onion
 2 tbsp Olive Oil
 1 cup Sliced White Mushrooms
 1 Bunch Fresh Cilantro
 0.50 cup Red Bell Ppper
 1 Large Organic Tomato
 1 Ripe Mango. I prefer Champagne Mangos which will require 2
 1 Lime
 Salt
 Pepper

1

Preheat oven to 350 degrees. As a side note, I like to prepare the couscous ahead of time so it can cool a bit.

2

Bring the water to a boil and add a pinch of salt, oil and couscous. Boil for 2 minutes then reduce to a simmer and cook for another 8 minutes or so until done.

3

Roast or pan sear the corn and pepper to get a nice char.

4

Dice tomato into 1/8 size cubes and place in a medium size mixing bowl.

5

Add ½ cup diced red onion, 1 cup diced mango, the juice of the lime and ¼ cup fresh Cilantro. Salt to taste and place in the fridge.

6

Mix Chili Powder, Cayenne and Smoked Paprika in a small mixing bowl and combine.

7

Season fish with salt and pepper, then on all sides with seasoning mix.

8

In a non stick frying pan or skillet over medium high heat, place 1 Tbsp of olive oil and sear fish.

9

In that same pan, add remaining Olive oil and saute mushrooms for 2 minutes.

10

Cut ½ cup of corn off the ear and add to pan along with black beans, red pepper and saute for 1 minute.

11

Add saute mixture to couscous, toss thoroughly and season with salt and pepper to taste.

12

Place ½ cup of the couscous mixture in the center of a plate, top with fish and spoon on two tbsps of Pico.

13

A final squeeze of lime and a dusting of the seasoning mix and you’re ready to eat!!

Ingredients

 4 Mahi Filets (Talapia, Cod, Grouper, etc will also work)
 1 cup CousCous
 1.50 cups Water
 1 tsp Smoked Paprika
 1 tsp Chili Powder
 1 tsp Cayenne Pepper
 1 Can Black Beans rinsed thoroughly
 2 Ears of Sweet Corn
 1 Small Red Onion
 2 tbsp Olive Oil
 1 cup Sliced White Mushrooms
 1 Bunch Fresh Cilantro
 0.50 cup Red Bell Ppper
 1 Large Organic Tomato
 1 Ripe Mango. I prefer Champagne Mangos which will require 2
 1 Lime
 Salt
 Pepper

Directions

1

Preheat oven to 350 degrees. As a side note, I like to prepare the couscous ahead of time so it can cool a bit.

2

Bring the water to a boil and add a pinch of salt, oil and couscous. Boil for 2 minutes then reduce to a simmer and cook for another 8 minutes or so until done.

3

Roast or pan sear the corn and pepper to get a nice char.

4

Dice tomato into 1/8 size cubes and place in a medium size mixing bowl.

5

Add ½ cup diced red onion, 1 cup diced mango, the juice of the lime and ¼ cup fresh Cilantro. Salt to taste and place in the fridge.

6

Mix Chili Powder, Cayenne and Smoked Paprika in a small mixing bowl and combine.

7

Season fish with salt and pepper, then on all sides with seasoning mix.

8

In a non stick frying pan or skillet over medium high heat, place 1 Tbsp of olive oil and sear fish.

9

In that same pan, add remaining Olive oil and saute mushrooms for 2 minutes.

10

Cut ½ cup of corn off the ear and add to pan along with black beans, red pepper and saute for 1 minute.

11

Add saute mixture to couscous, toss thoroughly and season with salt and pepper to taste.

12

Place ½ cup of the couscous mixture in the center of a plate, top with fish and spoon on two tbsps of Pico.

13

A final squeeze of lime and a dusting of the seasoning mix and you’re ready to eat!!

Mahi Mahi w/ Mango Pico on Warm CousCous Salad!
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