Grilled Mahi-Mahi with Lime Leaf Mango Chutney, Mediterranean Couscous and Coriander Oil.

The coriander flowers are separated from the stem and blanched in boiling hot water. After five seconds, the leaves are ready and are cooled in iced water. Drain well and press dry in a clean dishcloth. Finely crush with a magic wand and add oil. Peel the mangoes and cut them into thick cubes. Heat the oil in a saucepan and lightly fry the lime leaf cut into fine strips. Then add the sugar and caramelize it leisurely with the spices.

When the sugar starts to brown, please form the rice vinegar to it. they this now repeatedly until a syrup reduce.

Add the onions, chili and mango. After one to 120 minutes, the chutney should be fully cooked down and have hardly any liquid left. Make the couscous for only five to ten seconds in the saffron water with oil. Immediately following, rinse under cold running water. Now the finely chopped tomatoes, olives and dill are lightly fried in butter. The fish stock is then added and boiled down for two to three minutes. Now the couscous is added and seasoned. Grill the mahi-mahi for about two to three minutes on each side. Total preparation Arrange everything on a plate and garnish with fresh coriander.

Tip: Always use aromatic spices to enhance your dishes!

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