The Yummy Mummy Kitchen by Marina Delio

Author:Marina Delio
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2013-01-19T16:00:00+00:00

© Marina Delio

Macadamia-Crusted Mahi Mahi with Mango Couscous

© Marina Delio

I love fish dishes that make me feel as though I’m on a tropical vacation, and this recipe does just that. I love the sweet, colorful mango couscous with the crunchy tropical fish. Store-bought mango salsa makes this meal incredibly quick and easy to prepare.

4 (6-ounce) mahi mahi fillets

Salt and freshly cracked pepper to taste

1 cup macadamia nuts

½ cup flaked coconut

2 tablespoons all-purpose flour

2 large eggs

2 tablespoons vegetable oil

1 cup uncooked couscous

14-ounce container fresh mango salsa

Season the fish with salt and pepper. In a food processor, pulse the nuts, coconut, and flour until the nuts are coarsely chopped. Transfer the nut mixture to a large shallow bowl. In another large shallow bowl, beat the eggs with a whisk. Dip each fillet into the egg to coat it, let the excess drip off, and place it in the nut mixture, turning to coat.

In a large skillet, heat the oil over medium-high heat. Add the fish and cook until lightly browned and cooked through, about 3 minutes per side. Remove and place on paper towels to absorb excess oil.

Meanwhile, cook couscous according to the package directions.

In a medium bowl, stir together salsa and couscous. Spoon the mango couscous onto plates and top with the fish.

Serves 4

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