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Mahi-Mahi Skewers with Tapenade and Couscous

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Mahi-Mahi Skewers with Tapenade and Couscous

Mahi-Mahi Skewers with Tapenade and Couscous

amanda

Equipment

  • Stainless Steel Meat Skewers

  • Couscous Cooker

  • Tapenade Maker Set

  • Grilling Utensils Set (includes spatula, tongs, and grill brush)

  • Olive Wood Tapenade Serving Board

  • Non-Stick Skillet

  • Kitchen Timer

  • Mixing Bowl Set

  • Food Processor

  • Prep Pad

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

  • Metal skewers

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
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