Best Mahi Mahi Skewers With Tapenade And Couscous Recipes
MEDITERRANEAN MAHI MAHI WITH OLIVE AND SHALLOT TAPENADE
This is a copycat recipe from Cheesecake Factory. I had it the first time last year in 2007 and I can't count how many times I've had it since then. Hope this turns out okay, courtesy of recipelink.com Source: Chef,Jennifer Martinkus and Derrin Davis
Provided by kimjunae
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
- Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.
- Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Sauté fish, skin side up, 3 to 5 minutes. Turn, and sauté 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
Nutrition Facts : Calories 468.5, Fat 35.1, SaturatedFat 5, Cholesterol 124.2, Sodium 589.5, Carbohydrate 5.7, Fiber 0.9, Sugar 0.2, Protein 32.6
MAHI-MAHI SKEWERS WITH TAPENADE AND COUSCOUS RECIPE - (4.6/5)
Provided by Dixie8686
Number Of Ingredients 7
Steps:
- 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. 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. 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. 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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