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.