Grilled Mahi mahi, Red Onion Couscous, Chunky Papaya Avocado Salsa

• 6 each limes juice of
• 3 each oranges juice of
• 1/4 cup vegetable oil
• 2 each papayas cubed
• 2 each avocados cubed
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 bunch cilantro fresh, chopped
• 4 each mahi mahi fillets or swordfish
• 1 pinch salt
• 1 tablespoon vegetable oil
• 4 cups red onion
• 2 tablespoons vegetable oil
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 4 cups chicken broth
• 16 ounces couscous two packages
• 1 x salt and black pepper to taste

1. Make the dressing:
2. Combine the lime and orange juices in a bowl.
3. Add the oil gradually, whisking constantly to form an emulsion.
4. Add the papaya, avocado, sugar, salt and cilantro, mixing well.
5. For The Couscous:
6. Saute the onions in the oil in a skillet over medium heat for 10 minutes.
7. Add the wine and vinegar.
8. Cook for 5 minutes to reduce, stirring occasionally.
9. Add the chicken stock.
10. Bring to a boil; remove from heat.
11. Stir in the couscous.
12. Let stand, covered, for 10 minutes.
13. Season with salt and pepper.
14. To grill the fish:
15. Sprinkle the fillets with salt and brush with the oil.
16. Grill over hot coals for 5 minutes.
17. Turn and grill for 2 minutes longer.
18. To Assemble:
19. Spoon a mound of the couscous in the center of each serving plate.
20. Spoon the dressing around the couscous.
21. Place the mahimahi on top of the couscous.
22. Top or serve on the side the papaya avocado salsa.

limes juice of, oranges juice, vegetable oil, avocados, sugar, salt, cilantro, mahi mahi, salt, vegetable oil, red onion, vegetable oil, red wine, balsamic vinegar, chicken broth, couscous, salt

Taken from recipeland.com/recipe/v/grilled-mahi-mahi-red-onion-cou-32727 (may not work)