simple treats of the sea made delicious
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This recipe features several components, all of which are brought together for fantastic results. The couscous is livened up with capers, anchovies and lemon, and the mahi-mahi is cooked to perfection, after being seasoned simply with salt and black pepper and coated lightly with flour. As well as these, you have some crisp-tender asparagus stalks on the side, to provide a colorful side dish, as well as lemon wedges and tartar sauce.

Finally there is a sundried tomato and onion mixture which tastes lovely with the mahi-mahi. This might sound complicated to make but it is not, because you can prepare everything at the same time, keeping anything warm that is finished before the rest is. Chop and slice your ingredients in advance and, if you are making your own tartar sauce, make that ahead too. Everything else is made on the stove so you can keep an eye on it all, and then assemble the finished meal when everything is done.

This is a deliciously different recipe and it makes a very nice dinner for the whole family. Couscous is easy to work with and you can add anything you like to it. It makes a nice change from rice, pasta, or potatoes too.

Tasty Mahi-Mahi Dinner Recipe
Summary: In this unusual recipe, mahi-mahi is served on an aromatic bed of couscous, and topped with onion and sundried tomatoes, for a dish which is both exquisite and delicious.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 mahi-mahi filets
  • 1 cup couscous
  • 2 tablespoons capers
  • 2 chopped anchovies
  • 16 thin asparagus spears
  • 1 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • Grated zest and juice of ½ lemon
  • 3 chopped sundried tomatoes
  • 1 sliced onion
  • Salt and black pepper, to taste
  • Lemon wedges, to serve
  • ¼ cup tartar sauce, to serve
Instructions
  1. Stir the couscous with the capers, anchovies, and lemon juice and zest together in a measuring cup.
  2. Pour in boiling water until it covers the couscous by 1 inch, then cover the measuring cup, and let the mixture sit.
  3. Heat 1 tablespoon of the oil in a pan over a low to medium heat, then add the sliced onion.
  4. Slowly cook the onions until tender, then add the sundried tomatoes and cook for 2 minutes more.
  5. Trim the tough ends off the asparagus spears, then simmer in a pan of water for 5 minutes or until crisp-tender.
  6. Drain and keep warm.
  7. While the asparagus is cooking, season the fish with salt and black pepper.
  8. Dredge in flour and shake off the excess.
  9. Pan-fry the mahi-mahi in the remaining oil for 3 minutes per side or until done.
  10. Fluff up the couscous with a fork, pouring off any excess water.
  11. Divide it between 4 serving plates and top with the fish and then the onion and tomato mixture.
  12. Add the asparagus, then garnish with lemon wedges.
  13. Serve with tartar sauce.

Photo Description:

This is a colorful recipe and it is also very satisfying, sure to fill up even the hungriest member of the family. There are quite a few different ingredients on this plate, but feel free to adapt the recipe however you like. You could, for example, leave out the asparagus and tartar sauce, and simply serve the pan-fried mahi-mahi on a bed of couscous. You could even flavor the couscous differently, perhaps with green onion and Italian herbs, or even with curry powder and raisins. Use your imagination to make this recipe your own.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine