Mediterranean Mahimahi in Parchment with Couscous

  • BeckyInCA Posted: 02/25/09
    Worthy of a Special Occasion

    I have made this recipe a handful of times now, and it is always great. Make the couscous early enough for it to sit on the counter and allow the flavors to merry. I always use aluminum foil for the packets with excellent results...no need for parchment. Mahi can be expensive, so I have substituted snapper and cod...or whatever is on sale! You really can't mess this up!

advertisement

More From Cooking Light