Mahi Mahi Steaks with Mango Salsa and Curry Couscous

Total Time:
25 min
10 min
15 min

4 servings

  • 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
  • Salsa:
  • 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
  • Couscous:
  • 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.

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    Recipe courtesy of Robert Irvine