Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Rachael Ray

Mahi Mahi Steaks with Mango Salsa and Curry Couscous

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Island Hopping

  • Cook Time

    15 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
15 min
Total:
25 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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)

Directions

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.

Advertisement
Advertisement