Ingredients
juice of 3 limes
5 cloves garlic, minced
2 tsp ground cumin
2 tsp fresh ground black pepper
2 tsp olive oil
1/4 cup fresh chopped parsley
1/4 cup fresh chopped mint leaves
4 large mahi mahi filets, halved
1 cup uncooked couscous
12 ripe figs, cut in half
6 ears of sweet corn (in husks)1 cup balsamic vinegar
Preparation
Combine first 7 ingredients in a small bowl and make a paste. Prepare grill.
Grill corn in husks close to flame 20-30 minutes, turning frequently. Spread paste over one side of mahi filets. Let stand 20 minutes.
Grill filets until fish flakes with a fork. Add sliced figs to top rack and grill 5 minutes.
Prepare couscous according to package directions. Pour balsamic into a pan and heat on high, stirring frequently, until it reduces by half. Slice corn off cob and combine kernels in a large bowl with figs and couscous. Pour vinegar reduction over and toss.
Spoon a portion of mixture on each plate. Place fish in center of mixture. Garnish with parsley and a lime wedge.
