The Atlanta Journal-Constitution
HELPFUL HINTS
■ You can use any type of fish fillet instead of mahi-mahi.
■ You can find shredded carrots in the produce section of the market.
■ You can use fresh parsley or cilantro instead of mint.
COUNTDOWN
■ Prepare ingredients.
■ Start couscous.
■ While couscous boils, make mahi-mahi.
■ Finish couscous.
COCONUT RUM GLAZED MAHI-MAHI
Recipe by Linda Gassenheimer
1/4 cup white rum
1/4 cup lite coconut milk 2 tablespoons honey 1 tablespoon canola oil 3/4 pound mahi-mahi fillet 2 tablespoons fresh mint,
coarsely chopped
Mix rum, coconut milk and honey together. Stir well to combine ingredients. Set aside. Heat canola oil in a nonstick skillet over high heat and add mahi-mahi. Saute 2 minutes, turn over and saute 2 minutes. Remove to a plate. Reduce heat to medium-high. Add the rum mixture to the skillet and saute to reduce, about 3 to 4 minutes, stirring as it reduces. Return the mahi-mahi to the skillet and saute 1 minute. Turn over and saute another minute. A meat thermometer should read 125 degrees Fahrenheit. Divide the mahi-mahi between 2 dinner plates and spoon sauce on top. Sprinkle mint over the fish.
Yield 2 servings.
Per serving: 367 calories (35% from fat), 9.7 g fat (2.3 g saturated, 4.5 g monounsaturated), 126 mg cholesterol, 32.1 g protein, 18.5 g carbohydrates, 0.4 g fiber, 158 mg sodium.
PEARLED COUSCOUS Recipe by Linda Gassenheimer
3/4 cup water
1/2 cup pearled couscous 2 cups shredded carrots 1 tablespoon canola oil Salt and freshly ground black
pepper
Bring water to a boil, add couscous, reduce to a simmer and cover with a lid. Cook 8 minutes or until couscous is soft. Remove from heat and add carrots. Cover with a lid and let stand 5 minutes. When ready, add canola oil and salt and pepper to taste. Fluff up with a fork and divide between the two plates.
Yield 2 servings.
Per serving: 265 calories (10.4% from fat), 8 g fat (0.7 g saturated, 4.4 g monounsaturated), no cholesterol, 6.9 g protein, 42 g carbohydrates, 4.9 g fiber, 77 mg sodium.