The Recipes

Glazed Mahi Mahi with Cous Cous

I love to have a grain salad on the side of any protein that I eat.  Using healthy grains (instead of a pasta) helps me feel better about my choices.  I can also incorporate in the veggies that would normally just go alongside or in a salad.  Lunch is for necessity; dinner is for indulgence.

Glazed Mahi Mahi with Cous Cous


- 1 mahi mahi fillet; mine was about 8 oz.
- 1/4 c. cous cous, prepared to instructions
- 2 T. finely diced onion
- 2 T. balsamic vinegar
- 1 T. honey
- splash soy sauce
- 1 garlic clove, grated
- 1/4-in. piece of ginger, grated
- 2 large button or baby bella mushrooms, diced
- 1/2 roma tomato, diced
- handful of cilantro, chopped with
 - one sprig of thyme, leaves stripped
- pepper
- olive oil

Preheat the oven to 350 degrees.

Whisk together the soy, balsamic, ginger, garlic, and honey.  Put the mahi on either a baking sheet or a piece of aluminum foil with the sides crimped up.  Season it with salt and pepper and pour half of the glaze over the top.  Put the fish in the oven and set the timer for 22 minutes.

With ten minutes to go, heat 1 T. of olive oil in a small sautee pan.  Add the mushrooms and let them brown for 4-5 minutes.  Season them with salt and pepper and add in the tomatoes.  Remove after 2 minutes.

Check the fish and brush with more marinade.

Make the cous cous according to instructions; generally two parts liquid to one part cous cous.  Bring the water to a boil, add the cous cous, cover, and remove it from the heat.  Let it sit for five minutes, then fluff with a fork.  Stir the mushroom mixture and herbs into the cous cous.  Season with salt and pepper if necessary.

Plate the cous cous and top with the mahi mahi, finishing with more of the glaze and a few of the cilantro leaves.