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Blackened Mahi-Mahi with Couscous
Created by: Howcan Team
Ingredients
- 4 Mahi-Mahi fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 1/2 cups chicken or vegetable broth
- 1 cup couscous
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the blackening seasoning.
- Coat each Mahi-Mahi fillet with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned Mahi-Mahi fillets to the skillet and cook for 4-5 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In a medium saucepan, bring 1 1/2 cups of chicken or vegetable broth to a boil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- To serve, divide the couscous among 4 plates and top each with a blackened Mahi-Mahi fillet. Sprinkle with 2 tablespoons of chopped fresh parsley and serve with lemon wedges.
- Enjoy your delicious Blackened Mahi-Mahi with Couscous!
Blackened Mahi-Mahi with Couscous is a delectable dish that originated in the Caribbean, where the rich flavors of the blackened seasoning perfectly complement the delicate taste of the Mahi-Mahi fish. The dish gained popularity in the United States, particularly in coastal regions like Florida and Louisiana, where it became a staple in seafood restaurants. Renowned chefs like Emeril Lagasse and Bobby Flay have put their own spin on this dish, incorporating their signature seasonings and cooking techniques. The key to a perfect Blackened Mahi-Mahi lies in the seasoning, which typically includes a blend of paprika, cayenne pepper, garlic powder, and other spices. The fish is then seared to perfection, creating a crispy exterior while keeping the flesh moist and flavorful. The couscous, often infused with citrus and herbs, provides a light and fluffy accompaniment to the bold flavors of the fish. Today, some of the best versions of this dish can be found in upscale seafood restaurants along the Gulf Coast, where chefs take pride in sourcing the freshest Mahi-Mahi and expertly blackening it to perfection. For those looking to recreate this dish at home, sourcing high-quality, fresh Mahi-Mahi and mastering the blackening technique are essential for an authentic and delicious experience.
30 min
4
350 calories
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