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Cast iron serving piece with couscous and grilled mahi mahi.
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Mahi Mahi with Couscous and Asparagus

Mahi Mahi fish with blackened peppers and couscous.
Course Main Course, Seafood
Cuisine American, Mediterranean
Keyword blackened, couscous, fish, Mahi Mahi, peppers
Budget Frugal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 858kcal

Equipment

  • Gas or charcoal grill
  • Grill plate
  • Small saucepan
  • Saute pan

Ingredients

For the fish:

  • 10-12 ounce Mahi Mahi filets 2 filets
  • Kosher salt
  • 1 TBS Very Good Extra Virgin Olive Oil

For the blackened peppers:

  • 5-6 small to medium mixed peppers I used small red bell peppers and jalapeños
  • Olive oil
  • Kosher salt

For the couscous with asparagus:

  • 1 ½ cups water
  • 1 cup couscous I used Pearl couscous
  • 1 bunch of fresh asparagus spears
  • 5 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • Juice of ½ lemon
  • 2 teaspoons chopped fresh mint
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon toasted sesame seeds

Instructions

For the fish:

  • Prepare a charcoal grill or heat a gas grill to medium-high heat. Brush the grill plates with oil to prevent the fish from sticking. Season the mahi mahi filets with kosher salt and place on the grill, skin side down. Cook for 8-10 minutes or until the fish feels firm when pressed with a finger. Carefully flip the filets over and cook the other side for 3-4 minutes to get nice grill marks.

For the blackened peppers:

  • Slice the peppers in half if small, quarters if medium in size. Remove the seeds and membranes and brush with olive oil. Grill directly on the hot grate until charred on one side. Flip them over and char the other side. Remove from the grill when they begin to soften and have black blisters. Sprinkle with a little kosher salt. You can cook the peppers along with the fish.

For the couscous with asparagus:

  • Bring water to a boil in a small saucepan. Pour in the couscous and boil for 3-4 minutes. Remove pot from heat, cover and let sit until all liquid is absorbed.
  • Trim the asparagus and cut into one inch pieces. Heat 1 tablespoon of olive oil in a sauté' pan over medium-high heat. Add the asparagus and cook, stirring frequently, for 3-4 minutes. Remove from heat and season with ¼ teaspoon kosher salt.
  • Pour the remaining olive oil into a large bowl. Add the lemon juice, mint, almonds, and sesame seeds. Stir to mix well. Add the couscous and asparagus and toss to combine.
  • Spread the couscous on a serving platter. Drizzle with a little of the very good extra virgin olive oil and sprinkle with coarse salt. Arrange the peppers and fish filets on top of the couscous and serve with extra lemon wedges.

Nutrition

Serving: 22 | Calories: 858kcal | Carbohydrates: 72g | Protein: 39g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 103mg | Sodium: 1308mg | Potassium: 888mg | Fiber: 7g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 5mg