
Mahi-Mahi Skewers with Tapenade and Couscous
A delicious moroccan dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
85 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 cup plain couscous (about 6 ounces)
- 1 teaspoon coarse kosher salt
- divided
- 1/3 cup purchased tapenade
- 3 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 1 pound mahi-mahi fillets
- cut into 1-inch cubes
- 1 cup purchased pico de gallo
- drained
- Metal skewers
Instructions
- 1
Preheat broiler.
- 2
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan.
- 3
Stir in couscous and 1/2 teaspoon coarse salt.
- 4
Remove from heat.
- 5
Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
- 6
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
- 7
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
- 8
Thread fish pieces onto 4 metal skewers; arrange on broiler tray.
- 9
Brush fish on both sides with remaining tapenade mixture.
- 10
Broil fish until just opaque in center, about 4 minutes per side.
- 11
Fluff couscous with fork.
- 12
Gently stir in reserved tapenade mixture.
- 13
Stir in pico de gallo or serve it alongside.
- 14
Mound couscous on plates.
- 15
Top with fish skewers.