I will admit that the first time I made this dish, it was anything but easy.  It took me forever because I had no idea how to go about attacking a mango and making it edible.  It turns out I was trying to use mangoes that were NOT ripe enough.  They were like cement and I would slice my finger while trying to cut the mango and curse and be unladylike.  That is all better now though.  This meal is quite pretty, and cooks up really fast once the prep work is done.   Make the salsa first, preferably earlier in the day so that it gets a chance to hang out and mingle in the bowl.  It’ll still be fine if you don’t, it’s just better that way.

Salsa:

• 1 mango, peeled and diced
• 1 small red pepper, chopped
• 1 jalepeno, seeded and finely chopped
• 1/2 cucumber, peeled and chopped
• 1 ” ginger, peeled and grated (hello, microplane!)
•  20ish blades chives, chopped
• 1/4 tsp. garlic powder (fresh garlic seems to strong here)
• salt to taste
• juice of one lime

Mix it all in a bowl and set it aside.

Couscous:

• 2 c. water
• 1 c. plain couscous
• 2 tsp. curry powder
• 1 handful raisins
• 1 carrot, shredded
• 10 chive blades, chopped
• 1 seedless orange, peeled and chopped

Bring water, curry powder, carrots, and raisins to a boil.  Add couscous, cover and let stand ten minutes.  Fluff with a fork, stir in chives and oranges.

I cook the mahi mahi in a pan with just salt, pepper, and lime juice until cooked through.

This entry was posted on Sunday, March 16th, 2008 at 4:51 pm and is filed under dinner, fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.