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Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc

Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc comes together with Vegetable Oil, Sugar, Salt, Red Onions Chopped, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 2 tbsp
• 1 tsp
• 1 pinch
• 1 tbsp
• 4 cup
• 2 tbsp
• 1 tbsp
• 4 cup

Method (preview)

1. 1

   Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c onstantly until combined.

2. 2

   Add the papayas, avocados, sugar, salt and cilantro, mixing well.

3. 3

   Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.

4. 4

   Saute the onions in the oil in a skillet over medium heat for 10 minutes.

5. 5

   Add t he wine and vinegar.

6. 6

   Cook for 5 minutes to reduce, stirring occasionally.

7. 7

   Add t he chicken stock.

8. 8

   Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, fo r 10 minutes. Season with salt and pepper.

9. 9

   Spoon a mound of the Couscous in the center of each serving plate.

10. 10

    Spoon the vi naigrette around the couscous.

11. 11

    Place the mahimahi on top of the couscous.