Blackened Mahi Mahi

Blackened Mahi Mahi Dish Guide

Serves 2

2 6-8 oz mahi mahi filets

2 t smoked paprika

¼ t ground thyme

1 t dried oregano

½ t garlic powder

½ t onion powder

½ t cayenne pepper

1 cup water

¾ couscous

2 lemons

Fresh dill

2 cloves garlic

½ lb asparagus

1 shallot

3-4 T olive oil

Salt and pepper to taste

Mix paprika, thyme, oregano, garlic powder, onion powder and cayenne pepper in a bowl and add a pinch of salt and pepper to make your blackening seasoning. Dry fish filets with a paper towel and brush with olive oil. Season both sides with your blackening seasoning and set aside.

Bring 1 cup of water to a boil and add a tablespoon of olive oil and pinch of salt. Add the couscous and stir. Cover and leave aside for 10 minutes.

Peel and slice the shallot. Slice the woody stems off the asparagus. Spread the asparagus spears and shallots on a baking sheet and drizzle with olive oil. Season with remaining blackening seasoning or salt and pepper. Broil for 5-7 minutes or until tender and lightly charred.

Mince 1 T fresh dill and zest a lemon. Fluff the couscous with a fork and add the juice of half a lemon, the lemon zest, dill, and crush in 2 cloves of garlic. Stir to combine and cover again.

Heat 2 T of olive oil in a skillet over medium high heat. Sear the mahi mahi for 3 minutes per side or until blackened and cooked to your liking (we suggest 135 F internal).

To serve, lay down a bed of couscous followed by a layer of asparagus, two slices of lemon, and finally your mahi mahi. Garnish with more fresh dill and serve immediately.