Mahi Mahi Piccata
photo by kymgerberich
- Ready In:
- 12 ounces mahi mahi
- 1 large shallot
- 1 ounce capers
- 3⁄4 cup israeli couscous
- vegetable stock (enough to go with 1.5 C Water) or fish stock, concentrate (enough to go with 1.5 C Water)
- 1⁄4 ounce fresh thyme
- 5 ounces spinach
- 1 lemon
- 2 tablespoons butter
- 1 tablespoon olive oil
- Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
- Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
- Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
- Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
- Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
- Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.
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RECIPE SUBMITTED BY
<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!). We just uprooted and moved 2080 miles away to southern California for my husbands job. I love to cook and, of course, to eat! Cooking for friends and sharing recipes and tips is my biggest hobby. Cooking for new friends in San Diego will be fun, as soon as I can met them! This site, epicurious and king arthur flour are my favorite online recipe sites. My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?! Now I enjoy food network magazine and cooking light.</p>