Grilled Mahi mahi, Red Onion Couscous, Chunky Papay

Name: Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each limes juice of; 3 each oranges juice of; 1/4 cup vegetable oil; 2 each papayas cubed; 2 each avocados cubed; 2 tablespoons sugar; 1 teaspoon salt; 1 bunch cilantro fresh, chopped; 4 each mahi mahi fillets or swordfish; 1 pinch salt; 1 tablespoon vegetable oil; 4 cups red onion; 2 tablespoons vegetable oil; 1 cup red wine; 1 tablespoon balsamic vinegar; 4 cups chicken broth; 16 ounces couscous two packages; 1 x salt and black pepper to taste

Servings: persons

6 each limes juice of
3 each oranges juice of
1/4 cup vegetable oil
2 each papayas cubed
2 each avocados cubed
2 tablespoons sugar
1 teaspoon salt
1 bunch cilantro fresh, chopped
4 each mahi mahi fillets or swordfish
1 pinch salt
1 tablespoon vegetable oil
4 cups red onion
2 tablespoons vegetable oil
1 cup red wine
1 tablespoon balsamic vinegar
4 cups chicken broth
16 ounces couscous two packages
1 x salt and black pepper to taste

1
Make the dressing:
2
Combine the lime and orange juices in a bowl.
3
Add the oil gradually, whisking constantly to form an emulsion.
4
Add the papaya, avocado, sugar, salt and cilantro, mixing well.
5
For The Couscous:
6
Saute the onions in the oil in a skillet over medium heat for 10 minutes.
7
Add the wine and vinegar.
8
Cook for 5 minutes to reduce, stirring occasionally.
9
Add the chicken stock.
10
Bring to a boil; remove from heat.
11
Stir in the couscous.
12
Let stand, covered, for 10 minutes.
13
Season with salt and pepper.
14
To grill the fish:
15
Sprinkle the fillets with salt and brush with the oil.
16
Grill over hot coals for 5 minutes.
17
Turn and grill for 2 minutes longer.
18
To Assemble:
19
Spoon a mound of the couscous in the center of each serving plate.
20
Spoon the dressing around the couscous.
21
Place the mahimahi on top of the couscous.
22
Top or serve on the side the papaya avocado salsa.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 each limes juice of, 3 each oranges juice of, 1/4 cup vegetable oil, 2 each papayas cubed, and more.

Yes, Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions