It's been a long time since I've published a cooking post! I really have been cooking a lot of new meals, but I just haven't been taking the time to photograph the evidence. I made this meal over the 4th of July, and it was the perfect meal to celebrate the holiday, and a great way to end a long day of getting things done.
1 1/2 pounds 3/4- to 1-inch thick mahi mahi fillet, cut into 20 cubes
1 t Old Bay seasoning
1/2 t five-spice powder
4 thin slices (about 6 ounces) black forest ham, cut into strips as wide as the fish cubes
1/2 fresh pineapple- peeled, quartered lengthwise and cut into 16 chunks
1 small red onion, cut into bite-size pieces
Vegetable oil, for brushing
1/4 cup tamari sauce
1/4 cup honey
Grated peel of 1 lime and juice of two limes
One 1-inch piece of fresh ginger, peeled and grated
1 T toasted sesame oil
1 1/2 cups chicken broth
1 T butter
1 1/2 cups couscous
1/2 cup chopped macadamia nuts
2 scallions, sliced on an angle
1. Preheat a grill to medium. Season the fish cubes with the Old Bay seasoning and five-spice powder. Wrap the ham strips around the fish. Thread the fish alternately with the pineapple and onion onto skewers. Brush the skewers with oil, place on the grill, cover and cook, turning ocassionaly, until the fish is cooked through, about 10 minutes.
2. In a small saucepan, bring the tamari sauce, honey, lime peel, lime juice, ginger and sesame oil to a boil. Cook until thickened, about 5 minutes.
3. In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff with a fork and stir in the nuts and scallions.
4. Serve the skewers on the couscous and drizzle with the ginger-soy glaze.
*Note- I doubled the ingredients for the ginger-soy glaze. We like sauce!