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Receta Grilled Mahimahi With Red Onion Couscous And Chunky Papaya Avoc
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Ingredientes
- Juice of 6 limes juice of 3 oranges
- 3 c. vegetable oil
- 2 x papayas, cubed
- 2 x avocados, cubed
- 2 Tbsp. sugar
- 1 tsp salt
- 1 bn fresh cilantro, minced
- 4 x mahimahi or possibly swordfish fillets, 8 ounces each
- 1 pch salt
- 1 Tbsp. vegetable oil
- 4 c. red onions, minced
- 2 Tbsp. vegetable oil
- 1 c. red wine
- 1 Tbsp. balsamic vinegar
- 4 c. chicken stock
- 2 pkt couscous, 8 ounces each Salt and pepper, to taste
Direcciones
- Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigrette (entire title)
- For The Vinaigrette:Combine the lime and orange juices in a bowl. Add in the oil gradually, whisking constantly till combined.
- Add in the papayas, avocados, sugar, salt and cilantro, mixing well.
- For The Mahimahi:Sprinkle the fillets with salt and brush with the oil.
- Grill over warm coals for 5 min. Turn and grill for 2 min longer.
- For The Couscous:Saute/fry the onions in the oil in a skillet over medium heat for 10 min.
- Add in the wine and vinegar. Cook for 5 min to reduce, stirring occasionally. Add in the chicken stock.
- Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, for 10 min. Season with salt and pepper.
- To Assemble:Spoon a mound of the Couscous in the center of each serving plate. Spoon the vinaigrette around the couscous. Place the mahimahi on top of the couscous.
