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Grilled Mahi Mahi with Couscous and Steamed Asparagus

555 kcal · 54 g protein · 10 minutes · 1 servings

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Grilled Mahi Mahi with Couscous and Steamed Asparagus

This dish features a perfectly grilled mahi mahi fillet served alongside fluffy couscous and tender steamed asparagus. The olive oil adds a rich flavor and healthy fats, making it a balanced and delicious meal.

555 kcal 54 g protein 10 minutes

Ingredients

  • Mahi mahi fillet 6 oz
  • Cooked couscous 0.75 cup
  • Asparagus 1 cup
  • Olive oil 1 tbsp

Method

  1. Prepare the mahi mahi. Pat the mahi mahi fillet dry with paper towels to remove excess moisture. This helps achieve a good sear when grilling. Lightly brush both sides of the fillet with half of the olive oil and season with salt and pepper to taste.
    Tip: Dry fish cooks better and prevents sticking on the grill.
  2. Preheat the grill. Preheat your grill or grill pan over medium-high heat. Make sure it is hot before placing the fish on it to get nice grill marks and prevent sticking.
    Tip: Oil the grill grates lightly with a paper towel dipped in oil to prevent sticking.
  3. Grill the mahi mahi. Place the mahi mahi fillet on the grill. Cook for about 4-5 minutes on the first side without moving it, until grill marks appear and the fish releases easily from the grill. Flip carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
    Tip: Use a thin spatula to flip the fish gently to avoid breaking it.
  4. Steam the asparagus. While the fish is grilling, rinse the asparagus and trim off the tough ends. Place the asparagus in a steamer basket over boiling water, cover, and steam for about 4-5 minutes until bright green and tender-crisp.
    Tip: Do not overcook asparagus; it should retain some crunch.
  5. Warm the couscous. If your couscous is pre-cooked and cooled, warm it gently in a microwave or on the stove with a splash of water to keep it moist. Drizzle the remaining olive oil over the couscous and fluff with a fork to separate the grains.
    Tip: Fluffing couscous helps keep it light and fluffy.
  6. Plate and serve. Arrange the grilled mahi mahi fillet on a plate alongside the warm couscous and steamed asparagus. Optionally, drizzle a little extra olive oil or a squeeze of lemon juice over the fish and vegetables for added flavor.
    Tip: Serve immediately to enjoy the best texture and flavor.

Pro tips

  • Use fresh mahi mahi for the best flavor and texture.
  • If you don't have a grill, you can cook the fish in a hot non-stick skillet.