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Receta Grilled Mahimahi With Red Onion Couscous And Chunky Papaya Avoc
by Global Cookbook

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

  1. Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigrette (entire title)
  2. For The Vinaigrette:Combine the lime and orange juices in a bowl. Add in the oil gradually, whisking constantly till combined.
  3. Add in the papayas, avocados, sugar, salt and cilantro, mixing well.
  4. For The Mahimahi:Sprinkle the fillets with salt and brush with the oil.
  5. Grill over warm coals for 5 min. Turn and grill for 2 min longer.
  6. For The Couscous:Saute/fry the onions in the oil in a skillet over medium heat for 10 min.
  7. Add in the wine and vinegar. Cook for 5 min to reduce, stirring occasionally. Add in the chicken stock.
  8. Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, for 10 min. Season with salt and pepper.
  9. 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.