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| 2025-06-20, 3:41 PM | |
yield: 2 servings
๐๐ฏ๐จ๐ณ๐ฆ๐ฅ๐ช๐ฆ๐ฏ๐ต๐ด:
For the Mahi-Mahi:
โข 2 mahi-mahi fillets (5-6 oz each)
โข 2 tbsp olive oil
โข 2 tbsp lemon juice
โข 1 tsp lemon zest
โข 2 garlic cloves, minced
โข 1 tbsp chopped fresh parsley
โข 1 tsp dried oregano
โข Salt and black pepper to taste
For the Couscous:
โข 1 cup couscous
โข 1 1/2 cup chicken stock
โข 1 tbsp olive oil
โข Salt to taste
For the Tomato Feta Salad:
โข 1ยฝ cups cherry tomatoes, halved
โข ยฝ cup crumbled feta cheese
โข ยผ small red onion, thinly sliced
โข 1/4 cup olive oil
โข 2 tbsp red wine vinegar or lemon juice
โข 1 tbsp chopped basil
โข Salt & pepper to taste
๐๐ณ๐ฐ๐ค๐ฆ๐ฅ๐ถ๐ณ๐ฆ:
1. In a bowl, whisk together olive oil, lemon juice & zest, garlic, parsley, oregano, salt, and pepper.
Pour over the mahi-mahi fillets and marinate for 20โ30 minutes in the fridge.
2. Bring broth to a boil, then stir in couscous and olive oil.
Cover, remove from heat, and let sit for 5 minutes.
Fluff with a fork and season with salt.
3. Whisk together the olive oil, red wine vinegar and chopped basil in a large mixing bowl. Season with salt & pepper. Add the tomatoes, feta cheese and sliced onions. Toss to coat evenly.
Set aside.
4. Preheat grill or grill pan to medium-high. Grill the fish fillets for 3โ4 minutes per side, or until just cooked through .
5. Spoon couscous onto plates. Top with the grilled mahi-mahi fillets. Serve tomato feta salad on the side. Garnish with lemon wedges.
๐๐ข๐จ ๐บ๐ฐ๐ถ๐ณ ๐ง๐ณ๐ช๐ฆ๐ฏ๐ฅ๐ด.
๐๐ช๐ฌ๐ฆ, ๐๐ฉ๐ข๐ณ๐ฆ & ๐๐ฐ๐ญ๐ญ๐ฐ๐ธ ๐ถ๐ด ๐ง๐ฐ๐ณ ๐ฎ๐ฐ๐ณ๐ฆ.
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