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Recipes

Mahi-Mahi Skewers with Tapenade and Couscous

By Jill Silverman HoughPhotography by Elinor Carucci
Image may contain Plant Food Vegetable and Pork

Recipe information

  • Yield

    4 Servings

Ingredients

1

cup plain couscous (about 6 ounces)

1

teaspoon coarse kosher salt, divided

1

/3 cup purchased tapenade

3

tablespoons fresh lemon juice

1

teaspoon freshly ground black pepper

1

pound mahi-mahi fillets, cut into 1-inch cubes

1

cup purchased pico de gallo, drained

SPECIAL EQUIPMENT

Metal skewers

Need to make a substitution?

Preparation

  1. Step 1

    Preheat broiler. Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.

    Step 2

    Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend. Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.

    Step 3

    Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.

    Step 4

    Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Explore Bon AppétitSkewerMahi-MahiFishSeafoodCouscousPasta & NoodlesEasyQuickWeeknight MealsMainNut-FreeDairy-FreeBroilDinner