Mahi-Mahi Skewers with Tapenade and Couscous

Ingredients for Mahi-Mahi Skewers with Tapenade and Couscous

• 240ml plain couscous (about 170g )

• 1 teaspoon coarse kosher salt, divided

• 80ml purchased tapenade

• 3 tablespoons fresh lemon juice

• 1 teaspoon freshly ground black pepper

• 450g mahi-mahi fillets, cut into 1-inch cubes

• 240ml purchased pico de gallo, drained

• Metal skewers

Preheat grill. Bring 240ml plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoons coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.

Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoons coarse salt in small bowl to blend. Transfer 230ml tapenade mixture to another small bowl and reserve for couscous.

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.