Cumin-Crusted Mahi-Mahi Over Wilted Arugula Salad and Couscous
- Prep Time 0:15
- Cook Time 0:15
- Estimated Cost $13.75
- 5 Comments
I made this dish one night when a friend was coming over and I didn’t feel like going to the store. There was a bunch of arugula in the fridge and some frozen mahi-mahi in the freezer. I really like crusting lean but meaty fish (mahi-mahi, ahi, etc.) with spices and pan frying it. It forms a great crust, while still keeping the fish moist. I originally made this with rice, but prefer it with the couscous, which has the benefit of being super easy and quicker than rice.
- 2 mahi-mahi fillets (approximately .75 lbs) $5
- 4 cups arugula $2
- 1 cup couscous $1
- 3 tbsp pine nuts $2
- 3 tbsp dried cranberries $1
- 1 tbsp butter $1 for a stick
- 1 lime $.25
- 3 tbsp olive oil + 2 tbsp olive oil Pantry
- 2 tbsp ground cumin (grinding whole cumin seed yourself works best as a coarser grind is better, but pre-ground is fine as well) $1.50 for 1.8 oz
- 1/2 tsp salt Pantry
- Pepper to taste Pantry
Recipe Serves 2
- Brown the pine nuts in a small sauce pan with the butter. Once browned add a cup of water and the 1/2 tsp salt. Bring the water to a boil. Once boiling remove from the heat and add the couscous and dried cranberries. Stir thoroughly and cover. Set aside for five minutes.
- Toss the arugula in a small bowl with 2 tbsp olive oil, juice from half the lime and salt to taste.
- Spread the ground cumin on a plate. If using frozen mahi-mahi, blot it with paper towels to dry it. Cover the fillets on both sides with cumin. Heat the 3 tbsp of olive oil in a small fry pan. Fry the fillets over medium heat until browned on both sides, approximately 2 minutes a side. While frying, arrange the arugula on 2 plates in piles approximately the same dimensions as the fillets. Once done, remove the fillets and put them on top of the arugula. The hot fish will slightly wilt the arugula.
- Toss the couscous with a fork and serve! You can garnish the plates with wedges of the remaining lime.