Ingredients (for Mahi Mahi marinade)
1/4 cup lime/lemon juice2 Tbsp olive oil
1 clove garlic
2-3 tsp spicy brown mustard
1/4 tsp salt
one twist of fresh ground black pepper
1 tsp of Worcestershire sauce
Whisk together and brush as much on Mahi Mahi fillets as possible. (This amount is probably good for up to 8 fillets.) Set aside. Meanwhile, make couscous (the following is good, or perhaps even a bit much, for 2 people):
Ingredients (for couscous)
2 cups water
1 boullion cube
1 cup couscous
1 handful of chopped parsley
Dissolve cube in water. Bring to a boil. Turn off heat and add in couscous. Cover and set aside for 7-8 minutes. Then, sprinkle on parsley and toss together. Keep covered until fillets are grilled.
Grill Mahi Mahi fillets for about 5 minutes on George Foreman grill or equivalent. Serve on bed of couscous.
Variations:
Use brown rice or quinoa instead of couscous for a gluten-free variant.
2 cups water
1 boullion cube
1 cup couscous
1 handful of chopped parsley
Dissolve cube in water. Bring to a boil. Turn off heat and add in couscous. Cover and set aside for 7-8 minutes. Then, sprinkle on parsley and toss together. Keep covered until fillets are grilled.
Grill Mahi Mahi fillets for about 5 minutes on George Foreman grill or equivalent. Serve on bed of couscous.
Variations:
Use brown rice or quinoa instead of couscous for a gluten-free variant.
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