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Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

Recipe name:
Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

Recipe category:
Barbeque

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Recipe detials: Grilled Mahimahi w/ Red Onion Couscous & Chunky Papaya Avoc

***For The Vinaigrette*** Juice of 6 limes juice of 3 oranges 3 cups vegetable oil 2 papayas -- cubed 2 avocados -- cubed 2 tablespoons sugar 1 teaspoon salt 1 bunch fresh cilantro -- chopped ***For The Mahimahi*** 4 mahimahi or swordfish fillets -- 8 ounces each 1 Pinch salt 1 tablespoon vegetable oil ***For The Couscous*** 4 cups red onions -- chopped 2 tablespoons vegetable oil 1 cup red wine 1 tablespoon balsamic vinegar 4 cups chicken stock 2 packages couscous -- 8 ounces each Salt and pepper -- to taste Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigret te (entire title) For The Vinaigrette: Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c onstantly until combined. Add the papayas, avocados, sugar, salt and cilantro, mixing well. For The Mahimahi: Sprinkle the fillets with salt and brush with the oil. Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer. For The Couscous: Saute the onions in the oil in a skillet over medium heat for 10 minutes. Add t he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add t he chicken stock. Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, fo r 10 minutes. Season with salt and pepper. To Assemble: Spoon a mound of the Couscous in the center of each serving plate. Spoon the vi naigrette around the couscous. Place the mahimahi on top of the couscous.

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Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

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