Almond Mahi Mahi with Chile Mango Chundo and Dill Couscous

     The mahi mahi is coated with egg batter and almond slivers and then sauteed.  Chile mango chundo is a pre-made product that can be found in Indian markets.  Chile mango chundo is made with sun dried mango.  I will post a mango chundo recipe some time in the future.  The flavor of spicy mango chundo is perfect for a tropical fish like mahi mahi.
   
     Dill Couscous Recipe: 
     Boil 1 1/4 cups of light chicken stock in a sauce pot over medium high heat.
     Add sea salt and black pepper.
     Add 2 pinches of turmeric.
     Add 1/2 cup of couscous.
     Add 3 pinches of chopped fresh dill weed.
     Stir the couscous as it absorbs the water.
     Reduce the temperature to medium low heat.
     Simmer till the water is absorbed.
     The couscous only takes a few minutes to fully cook.
     Keep the couscous warm on a stove top.
   
     Chile Mango Chundo:

     Heat a small sauce pot over medium low heat.

     Add 1/2 cup of water.

     Add 4 tablespoons of spicy chile mango chundo.

     Stir the sauce.

     Reduce the sauce, till it becomes a thin glace sauce consistency.
     Keep the chile mango chundo warm on a stove top.  Add a tiny splash of water, if the mango chundo becomes too thick.
     
     Almond Mahi Mahi Recipe:
     Cut a 6 to 8 ounce mahi mahi filet into two rectangular shaped pieces.
     Dredge the mahi mahi in flour that is seasoned with sea salt and black pepper.
     Dip the floured filets in egg wash.
     Spread some almond slivers over a plate.
     Place the egg dipped filets on the almond slivers and sprinkle almond slivers over the top of the egg washed filets.
     Heat a saute pan over medium heat.
     Add 1 splash of vegetable oil.
     Add 4 pats of unsalted butter.
     Place the almond and egg coated filets into the hot pan, while gently shaking the pan so the filets do not stick.
     Saute the filets on both sides and flip the filets a few times in the pan, so the almonds do not overcook.  (It is necessary to flip the filets a few times to keep the almonds from burning.)
     Saute till the fish turns a golden color.
     Remove the mahi mahi filets from the pan and set them aside.
     Drain the excess grease out of the saute pan.
     Place the saute pan over medium/medium low heat.
     Return the mahi mahi filets to the pan.
     Add 1/2 cup of water.
     Add 1/2 cup of dry white wine.
     Add 1 squeeze of lemon juice.
     Simmer the mahi mahi filets in the liquid as the sauce reduces.
     Be sure to flip the filets occasionally.
     When the liquid is nearly evaporated, remove the pan from the heat.
   
     Almond Mahi Mahi with Chile Mango Chundo and Dill Couscous:
     Place the two almond mahi mahi filets on a plate.
     Place the couscous into a mold and invert the couscous onto the plate.
     Remove the couscous mold.
     Generously spoon the chile mango chundo sauce over the mahi mahi filets and onto the plate.
     Place medley buttered petite vegetables of your choice next to the couscous on the plate.
     Garnish the couscous with a dill sprig.
   
     The almond flavored mahi mahi is so tasty with the sweet spicy chile mango chundo!  Store bought spicy mango chundo saves time in the kitchen.  Dill couscous is refreshingly light and very pretty on the plate.  Yum!  ...  Shawna