Instructions: Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigrette (entire title)

For The Vinaigrette:
Combine the lime and orange juices in a bowl. Add the oil gradually, whisking constantly until combined.

Add the papayas, avocados, sugar, salt and cilantro, mixing well.

For The Mahimahi:
Sprinkle the fillets with salt and brush with the oil.

Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.

For The Couscous:
Saute the onions in the oil in a skillet over medium heat for 10 minutes.

Add the wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add the chicken stock.

Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, for 10 minutes. Season with salt and pepper.

To Assemble:
Spoon a mound of the Couscous in the center of each serving plate. Spoon the vinaigrette around the couscous. Place the mahimahi on top of the couscous.

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