Ingredients
-
150 g Dory Fillet
-
2 tbsp La Espanola Classic Olive Oil
-
20 g Clara Olé Barbeque Marinade - Honey Mustard
-
5 g Garlic, minced
-
10 g Clara Olé Guava Jelly
-
1 tsp McCormick Lemon & Pepper Seasoning
-
1 tbsp McCormick Black Pepper Ground
-
1 tsp McCormick Iodized Salt
-
2 tbsp La Espanola Classic Olive Oil
-
50 g San Remo Couscous
-
1 tsp McCormick Lemon & Pepper Seasoning
-
1 tsp McCormick Iodized Salt
-
100 g Ripe Mango, cubed
-
½ tsp McCormick Parsley Leaves Flakes
-
2 tbsp La Espanola Classic Olive Oil
-
50 g Ripe Mango, pureed
-
30 g Clara Olé Guava Jelly
Directions
Steps
1
Done
|
Marinate dory fillet overnight if you have time. If you want to cook it at once, 30 minutes will do. |
2
Done
|
Wrap the dory in an aluminum foil and grill on both sides for 7 to 8 minutes. Set aside. |
3
Done
|
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. |
5
Done
|
Mix the mango puree and Clara Ole Guava Jelly. |
6
Done
|
Serve dory unwrapped with couscous and sauce. |