*  Exported from  MasterCook  *
 
        Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avoc
 
 Recipe By     : The Dove's Nest Restaurant by Cindy Burch
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Entree's & Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***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 & 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, mixing 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.
 
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