Mahi Mahi Steaks with Mango Salsa and Curry Couscous
- Mahi Mahi:
- 1 lime, juiced
- 4 (8-ounce, 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 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
- 1/2 teaspoon coarse salt
- 1 tablespoon 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 ounces sliced almonds (available on baking aisle)
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.
Recipe courtesy Rachael Ray
Recipe courtesy of Sandra Lee