Jalousie Plantation's roasted mahi mahi

by hellomagazine.com Ingredients (Serves 4)
  • 4-6 oz grouper fillets (halibut or cod would work)
  • 1 cup cooked Israeli couscous
  • 2 cups dry white wine
  • ¼ cup chopped garlic
  • ¼ cup diced pancetta
  • ½ cup white onion diced
  • 20 canila clams
  • 1 cup clam juice/broth
  • 4 tbs butter
  • 4 tbs oregano and thyme
  • 4 tbs olive oil
  • Salt & pepper to taste


Season fish with salt and white pepper, sauté in olive oil in hot pan for 2 minutes on each side or until just cooked.

Render the bacon in a medium pot by warming it slowly. Add the onions, garlic and 2 Tb. of Olive Oil cook over medium heat for 2 minutes. Add the clams, clam juice and wine, cook until clams open and liquid reduces (about 3 minutes). Remove from heat and add butter, couscous and herbs.

To Serve: Place the fish in a pasta bowl and cover with broth. Garnish with oregano leaves.

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