Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Barbecue Recipes

Soups Recipes

Soup For The Gods ShenHsienT'Ang

Soup For The Gods ShenHsienT'Ang Recipe
6 c Boiling water 2 tb Soy sauce 12 Half inch sections of garlic shoots or 1 scallion cut In 1...

read more

Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc Recipe

Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc recipe  PDF



For The Vinaigrette Juice of 6 limes juice of 3 oranges 3 cups vegetable oil
2 papayas cubed
2 avocados cubed
2 tablespoons sugar
1 teaspoon salt
1 bunch fresh cilantro chopped
For The Mahimahi 4 mahimahi or swordfish fillets 8 ounces each
1 Pinch salt
1 tablespoon vegetable oil
For The Couscous 4 cups red onions chopped
2 tablespoons vegetable oil
1 cup red wine
1 tablespoon balsamic vinegar
4 cups chicken stock
2 packages couscous 8 ounces each
Salt and pepper to taste
Grilled Mahimahi W/ Red Onion Couscous and amp Chunky Papaya Avocado Citrus Vinaigret te (entire title)
For The Vinaigrette:
Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c onstantly until combined.
Add the papayas, avocados, sugar, salt and cilantro, mi ing well.
For The Mahimahi:
Sprinkle the fillets with salt and brush with the oil.
Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.
For The Couscous:
Saute the onions in the oil in a skillet over medium heat for 10 minutes. Add t he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add t he chicken stock.
Bring to a boil remove from heat. Stir in the couscous. Let stand, covered, fo r 10 minutes. Season with salt and pepper.
To Assemble:
Spoon a mound of the Couscous in the center of each serving plate. Spoon the vi naigrette around the couscous. Place the mahimahi on top of the couscous.

Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
817 people have voted
Last Reviewed on 2018-09-23



Sunday, Sep 23 2018 Download & Print Grilled Mahimahi w Red Onion Couscous Chunky Papaya Avoc recipe  PDF   Barbecue recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Grilled Turkeyspears with 3 Sauces

New Cooking Recipes

Buttermilk Chive Biscuits
Buttermilk Chive Biscuits Recipe


2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chilled butter (1 stick) cut into small pieces 3/4 cup buttermilk 2 tablespoons chopped chives Preheat the oven to 425 degrees. Combine the flour, baking powder, baking soda and salt in a mi ing bowl. Stir with a fork to blend and mi well. Add the butter and, using you fingers as a pastry blender, work the butter and flour together until the mi ture looks like irregular crumbs. Add the buttermilk and the chives. Mi only until the dry ingredients are moistened...

Cooking Magazines: Easy Cookie Recipes » September 2018   Easy Cookie recipes RSS   Thumsb up

Dish Of The Day

Savory Omelette's

Savory Omelette's Recipe
BASIC OMELETTE 1 t Margarine 8 oz Egg beaters, thawed SPANISH OMELETTE 1/4 c S...
read more

Category: » Zucchini Recipes

View more dishes

>