Walnut crusted Mahi Mahi with Curried Couscous

The other day I stopped in at my favorite meat market off Woodbury in Waterford Lakes and grab a few things for the week, one being Mahi Mahi. I knew I wanted to make fish but had no idea what I wanted to make but I definitely didnt want to make any salmon or tilapia so I went with this.

Today, while Brayden napped I was searching the foodnetwork website and saw Macadamia Nut crusted Mahi Mahi, knew I didnt have macadamia nuts or the coconut milk the recipe called for so I decided let me try to it with walnuts and just not worry about the coconut milk since it wasnt a lot. I decided as I was putting it together to add a little coconut flake in the crusting for that sweet coconut flavor.

I decided to pair the fish with a couscous because I saw another recipe for a coconut style mahi with curried couscous. I already knew how to make a curried couscous so I decided lets do it too. I originally got the recipe for this couscous from Publix but tweeked it a little to be my own and what flavors I like to have.

Needless to say this dish turned out so yummy! And I hope this will help bring a little different flavor profiles into your kitchen.

Walnut crusted Mahi Mahi
4- 6-8oz filets Mahi Mahi
1/2 cup panko bread crumbs
1 1/4 cup walnuts, ground (I used the food processor to grind it up, I left some chunks)
1/4 cup butter, melted
2 tbls flour
1/4 cup coconut flakes
Salt, pepper, and olive oil for seasoning

Preheat the oven to 425 degrees.

Take the Mahi season with salt and pepper (or nature's seasoning, is what I used) and a little coat of olive oil over the fish on both sides. Spray sheet pan down with cooking spray. Place fish spread out evenly on the pan. Let sit while preparing the crust.

To make crust combine all the ingredients together.

Place mahi in oven for 5 minutes. Bring back out of the oven and put the crust on top of each filet evenly, some may fall off but thats ok. Press down so the it adheres to the fish. Place back in the oven for 10 minutes, until crust is golden brown. Once its done, let it sit for 10 minutes.

Curried Couscous:
1 cup chicken broth or water
2 tsp olive oil
1tbls curry powder
2 tbls brown sugar
2tsp garlic powder
2tsp ground ginger
1/2 cup golden raisins
1/2 cup walnuts, chopped
2/3 cup couscous
Salt and pepper to taste

Bring chicken broth and olive oil to a boil. Add in curry powder, brown sugar, garlic powder, ginger, raisins, and couscous. Once couscous is added, cover the pot and remove from the burner. Let sit for 7 minutes. Once its done, flake with a fork and add in walnuts for some added crunch! Add salt and pepper, if needed.

I hope you all enjoy! Now I'm off to boot camp and get to actually enjoy this meal afterwards!