Ingredients
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150 g Dory fillet
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2 tbsp La espanola classic olive oil
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20 g Clara ole barbeque marinade honey mustard
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5 g Garlic minced
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10 g Clara ole guava jelly
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1 tsp Mccormick lemon pepper seasoning
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1 tbsp Mccormick black pepper ground
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1 tsp Mccormick iodized salt
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2 tbsp La espanola classic olive oil
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50 g San remo couscous
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1 tsp Mccormick lemon pepper seasoning
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1 tsp Mccormick iodized salt
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100 g Ripe mango cubed
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½ tsp Mccormick parsley leaves flakes
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2 tbsp La espanola classic olive oil
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50 g Ripe mango pureed
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30 g Clara ole guava jelly
Directions
Steps
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1
Done
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Marinate dory fillet overnight if you have time. If you want to cook it at once, 30 minutes will do. |
|
2
Done
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Wrap the dory in an aluminum foil and grill on both sides for 7 to 8 minutes. Set aside. |
|
3
Done
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Cook San Remo Couscous according to packaging and add McCormick Lemon & Pepper Seasoning and McCormick Iodized Salt. |
|
4
Done
|
In a mixing bowl, combine Mango Parsley Salsa and blend well. |
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5
Done
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Mix the mango puree and Clara Ole Guava Jelly. |
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6
Done
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Serve dory unwrapped with couscous and sauce. |
