This recipe features several components, all of which are brought together for fantastic results. The couscous is livened up with capers, anchovies and lemon, and the mahi-mahi is cooked to perfection, after being seasoned simply with salt and black pepper and coated lightly with flour. As well as these, you have some crisp-tender asparagus stalks on the side, to provide a colorful side dish, as well as lemon wedges and tartar sauce.
Finally there is a sundried tomato and onion mixture which tastes lovely with the mahi-mahi. This might sound complicated to make but it is not, because you can prepare everything at the same time, keeping anything warm that is finished before the rest is.
Chop and slice your ingredients in advance and, if you are making your own tartar sauce, make that ahead too. Everything else is made on the stove so you can keep an eye on it all, and then assemble the finished meal when everything is done.
This is a deliciously different recipe and it makes a very nice dinner for the whole family. Couscous is easy to work with and you can add anything you like to it. It makes a nice change from rice, pasta, or potatoes too.
Prep time: 20 mins
Cook time: 15 mins
In this unusual recipe, mahi-mahi is served on an aromatic bed of couscous, and topped with onion and sundried tomatoes, for a dish which is both exquisite and delicious.
- 4 mahi-mahi filets.
- 1 cup couscous.
- 2 tablespoons capers.
- 2 chopped anchovies.
- 16 thin asparagus spears.
- 1 cup all-purpose flour.
- 3 tablespoons vegetable oil.
- Grated zest and juice of ½ lemon.
- 3 chopped sundried tomatoes.
- 1 sliced onion.
- Salt and black pepper, to taste.
- Lemon wedges, to serve.
- ¼ cup tartar sauce, to serve.
- Stir the couscous with the capers, anchovies, and lemon juice and zest together in a measuring cup.
- Pour in boiling water until it covers the couscous by 1 inch, then cover the measuring cup, and let the mixture sit.
- Heat 1 tablespoon of the oil in a pan over a low to medium heat, then add the sliced onion.
- Slowly cook the onions until tender, then add the sundried tomatoes and cook for 2 minutes more.
- Trim the tough ends off the asparagus spears, then simmer in a pan of water for 5 minutes or until crisp-tender.
- Drain and keep warm.
- While the asparagus is cooking, season the fish with salt and black pepper.
- Dredge in flour and shake off the excess.
- Pan-fry the mahi-mahi in the remaining oil for 3 minutes per side or until done.
- Fluff up the couscous with a fork, pouring off any excess water.
- Divide it between 4 serving plates and top with the fish and then the onion and tomato mixture.
- Add the asparagus, then garnish with lemon wedges.
- Serve with tartar sauce.
This is a colorful recipe and it is also very satisfying, sure to fill up even the hungriest member of the family. There are quite a few different ingredients on this plate, but feel free to adapt the recipe however you like.
You could, for example, leave out the asparagus and tartar sauce, and simply serve the pan-fried mahi-mahi on a bed of couscous. You could even flavor the couscous differently, perhaps with green onion and Italian herbs, or even with curry powder and raisins. Use your imagination to make this recipe your own.