MY MAHI-MAHI with ASPARAGUS, COUSCOUS and AVOCADO

Just a delicious meal, simple and easy to prepare. Word of warning, mahi-mahi is a flaky fish that should not be cooked for long. If you do, it will become tough, just like sword fish. Just sauté it briefly and allow it to rest away from the stove.
 
Category:  Entrée  
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $9.40 or $4.70 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
INGREDIENTS
 2 mahi-mahi steaks ($5.25)1 tbsp. Roasted garlic and herbs (.15)
1 tbsp. Angie’s basting olive oil (.40)
 
1 c. couscous (.50)1 tbsp. Roasted rosemary and garlic (.15)
1 tbsp. Angie’s basting olive oil (.40)
1 c. water
 
​½ lb. asparagus ($1.00)½ tbsp. Angie’s basting olive oil (.20)
½ tsp. Roasted garlic and herbs (.10)
 
1 avocado ($1.25)
 
Directions
Clean, pat dry the fish steaks and season with the ingredients under A. Refrigerate.
Cut about 2” of the bottoms of the asparagus, rinse and cook in hot water until light green color. Remove drain, set aside.
While the asparagus are cooking, add 1 c. water to a saucepan with the ingredients listed under B. except the couscous. When the water begins to boil, add 1 c. of couscous, stir, cover with a lid, turn the stove off and set aside for 5 minutes.
While the couscous rest, sauté the fish steaks. Allow them to rest.
After the 5-minutes couscous rest, stir with a fork to lose the grains.
Begin to plate your meal. Enjoy! 

My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil