Lemon Herb Mahi Mahi with Couscous
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 12 min
- Cost
- $23.00
- Nutrition
- 530 cal · 48g protein
- quick
- skillet
- high-protein
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Lemon Herb Mahi Mahi with Couscous is a Mediterranean weeknight dinner that serves 4 and is on the table in about 22 minutes, for around $23 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb mahi mahi fillets
- 1¼ cups couscous
- 2 count lemon
- 3 cloves garlic
- 1 bunch fresh parsley
- 10 oz cherry tomatoes
- 1 count cucumber
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Pour boiling water over the couscous according to the package, cover 5 minutes, then fluff with a fork.
- Stir chopped tomatoes, cucumber, half the parsley, 1 tbsp oil, and the juice of 1 lemon into the couscous.
- Season the mahi with oregano, salt, and pepper. Sear in 1 tbsp oil in a skillet over medium-high heat 4 minutes per side, until the thickest part reaches 145°F or the fish flakes easily.
- Add the remaining oil, minced garlic, and the juice of the second lemon to the pan for 30 seconds, then spoon over the fish.
- Serve on the couscous with the remaining parsley.
- Picky eaters can have a plain piece of fish and plain couscous. Set them aside before adding the tomato mix and the lemon-garlic sauce.
- Make ahead: chop the tomatoes, cucumber, and parsley up to 1 day ahead and store covered in the fridge. Cook the fish fresh.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 44 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 14 g
- Saturated fat
- 2 g
- Sodium
- 160 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop