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Mahi-Mahi with Pineapple and Red Peppers

INGREDIENTS
2 1/3 cups chicken broth
1 cup couscous
2 tsp. olive oil
4 boneless, skinless mahi-mahi fillets
1/4 tsp. each sea salt and    black pepper
2 cups chopped fresh pineapple
1 red pepper, diced
2 TBSP. chopped fresh chives

DIRECTIONS
In a small saucepan, bring 1 1/3 cups broth to a boil on high heat.
Stir in couscous.
Remove from heat immediately, cover and let sit for 5 minutes, until liquid is absorbed.
In a large skillet, heat oil on medium-high.
Season both sides of mahi-mahi with salt and pepper.
Cook for 1 minute per side or until golden.
Remove from pan and set aside.
Add pineapple and bell pepper to skillet; cook until soft, stirring occasionally.
Stir in couscous, remaining 1 cup broth and chives; mix well.
Arrange mahi on top of couscous mixture, cover with foil; cook for 2 minutes or until the mahi is tender and steaming under foil.
Serves 4.


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