In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?
Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.
From Bon Appétit
Ingredients
1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers
Directions
- Preheat broiler.
- Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
- Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
- Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
- Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
- Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.
Serves 4.
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Pedro Garcia
looks so tasty and fresh! I make my own tapenade, though
1mama: don't tell anyone, but I made my own tapenade and pico de gallo!
2This looks like a great recipe my boyfriend and I would both like
3This looks delicious and simple. Thanks!
4I won't tell, Party!
Film Girl -- I make "Matt Chicken" all the time for my BF... take grape tomatoes and halve them, and then I chop up pitted kalamata olives. I put that over chicken with a little olive oil, salt and pepper and bake for 15ish minutes at 350 (depending on the breast size) and pair it with some sides... its super simple and totally bursting with flavor, its basically a variation of this exact recipe
5mamasita, that sounds great, but unfort, I'm a pescatarian. that's what makes it hard for us. He eats all meat, I only eat fish for meat, and only certain fish. :/
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