INGREDIENTS
3 TBSP. extra-virgin olive oil
1/3 cup parsley, chopped
Juice of 1 lemon, plus 2 tsp. grated peel
Juice of 1 lime, plus 2 tsp. grated peel
Segments of 1 orange, chopped, plus 2 tsp. grated peel
1 TBSP. hot pepper sauce
1 TBSP. fresh thyme, chopped
Salt and pepper
4 pieces mahi mahi
1 red bell pepper, chopped
4 scallions, chopped
2 1/2 cups chicken broth
1 1/2 cups couscous
DIRECTIONS
In a shallow dish, combine 2 TBSP. extra-virgin olive oil, the parsley, lemon juice and peel, hot sauce and thyme; season with salt and pepper.
Add the fish and let marinate for 15 minutes.
Preheat grill or grill pan to medium.
In a medium saucepan, heat the remaining 1 TBSP extra-virgin olive oil.
Add the bell pepper and scallions, season with salt and pepper and cook until softened.
Add the chicken broth and bring to a boil.
Stir in the couscous, cover and keep warm.
Grill the fish until cooked through, about 3 minutes on each side.
Fluff the couscous, then mix in the chopped orange.
Serve with the fish.
Serves 4.
