Mahi Mahi with Cous Cous Piccata

Mahi Mahi with Cous Cous Piccata

We saw Mahi-mahi on sale for the week, and tried to work a meal around it.  The cous-cous turned out to be the best part of the dish.

Ingredients:

Fish:
1 lb Mahi Mahi

Salt
Pepper
Olive Oil

Topping:

2 Roma tomatoes, diced
Green Onions – ½ bunch, sliced
2 oz mushrooms, thinly sliced
¼ lemon, juiced

Cous-Cous:
2/3 cup cous cous

2 teaspoons olive oil
Chicken broth (per cous cous cooking instructions)
Salt
2 Teaspoons olive oil
½ cup white wine (we used Kung Fu Girl Reisling)
2 tablespoons capers
Green Onions – ½ bunch, diced
¾ lemon, juiced
1 tablespoon unsalted butter
1/3 cup Feta

Cooking Instructions:

Topping:

Add olive oil to pan, and sauté thinly sliced mushrooms and green onions (3-4 minutes).  Remove from heat.  Mix with diced tomatoes and add lemon juice.

                                                                           Fish:

Cut fish into individual servings. Lightly brush fish with olive oil. Season with salt and pepper.  Cook fish 3-4 minutes/side in same pan as fish topping.  Keep warm.

Cous-cous:
Cook cous-cous per package instructions. Using the same pan fish was cooked in, add olive oil, white wine, green onions, capers, lemon juice and let simmer until reduced by half.  Add butter, let melt.  Add sauce and feta cheese to cooked cous-cous.

Cost (bought from Central Market):
Mahi-Mahi: $12.71

Green Onions: $0.69
Mushrooms: $0.63
Roma Tomatoes: $0.94
Lemon: $0.33
White wine: $12/bottle
All other ingredients we had on hand, approx $4.00
Total: $31.30
Per Meal: $7.83

Leftovers:
We ate about half for dinner, and had the remaining for lunch the next day.  It reheated well one day later.

Changes:

We intended to include dill with the fish topping, and chopped Italian parsley with the cous-cous piccata.