DIRECTIONS
Halve, peel and finely chop the shallot.
Halve the lemon.
Cut one of the halves into wedges.
Drain and rinse the capers.
Cook the couscous.
In a pot over medium heat, heat a bit of oil.
Add half of a shallot and cook 2 to 3 minutes until soft.
Add couscous, water, stock concentrate and water..
Add pinch of salt.
Bring to a boil, cover and reduce to simmer for 10 to 12 min until tender.
Saute the rest of the shallot in a large pan for 2 to 3 minutes until soft.
Add the spinach and toss for 2 to 3 minutes longer until wilted.
Season with salt and pepper.
Keep warm.
Season mahi with salt and pepper.
Heat a drizzle of oil in the spinach pan (minus the spinach) till hot.
Add mahi to pan and cook 2 to 3 minutes per side until slightly golden brown, almost opaque in center.
Add the thyme with butter to the fish pan.
Once melted, spoon the butter over the mahi until it is cooked through.
Add the capers and the juice of half of the lemon.
Season sauce with salt and pepper.
Discard thyme.
Plate the couscous on top of the spinach and fish.
Spoon the sauce over the top of fish and garnish with a lemon wedge.