Mediterranean Mahimahi in Parchment with Couscous

Name: Mediterranean Mahimahi in Parchment with Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 177 milliliters uncooked couscous; 7 teaspoons extravirgin olive oil, divided; 2 Tbsps chopped fresh parsley; 1 teaspoon minced garlic; 237 milliliters halved grape tomatoes; 59 milliliters chopped pitted kalamata olives; 1 teaspoons kosher salt, divided; 12 thin lemon slices (about 1 1/2 lemons); 1 Tbsp fresh lemon juice; 680 grams mahimahi or other firm white fish fillets; 2 teaspoons chopped fresh oregano; 2 Tbsps minced red onion; 237 milliliters water

Mediterranean Mahimahi in Parchment with Couscous is a dairy free and pescatarian recipe with 4 servings. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 40g of protein, 11g of fat, and a total of 450 calories. It works well as a main course. If you have lemon, kalamatan olives, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Bring 1 cup water to a boil in a medium saucepan; gradually stir in couscous.

Ingredients you will need

Couscous

Water

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Sauce Pan

Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Place couscous, tomatoes, and the next 6 ingredients (through garlic) in a large bowl.

Ingredients you will need

Couscous

Tomato

Garlic

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Bowl

Add 1 tablespoon oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt to bowl; toss to combine. Set aside.

Ingredients you will need

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart.

Equipment you will use

Baking Paper

Cut out the heart, and open.

Sprinkle both sides of fillets with remaining 1/2 teaspoon salt and remaining 1 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Place 1 fillet near fold of each piece of parchment. Top each fillet with 3 lemon slices; drizzle 1 teaspoon oil over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly.

Ingredients you will need

Lemon

Cooking Oil

Place packets on a baking sheet.

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Baking Sheet

Bake at 425 for 12 minutes.

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Oven

Place on plates; cut open.

Serve immediately with couscous.

Ingredients you will need

Couscous

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 177milliliters

uncooked couscous 7teaspoons

extravirgin olive oil, divided 2Tbsps

chopped fresh parsley 1teaspoon

minced garlic 237milliliters

halved grape tomatoes 59milliliters

chopped pitted kalamata olives 1teaspoons

kosher salt, divided 12

thin lemon slices (about 1 1/2 lemons)1Tbsp

fresh lemon juice 680grams

mahimahi or other firm white fish fillets 2teaspoons

chopped fresh oregano 2Tbsps

minced red onion 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.