***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.