Mahi Mahi Piccata
with Capers, Israeli Couscous Pilaf, and Sautéed Spinach
Mahi Mahi Piccata
Bright, lemony mahi mahi with briny capers, fluffy Israeli couscous pilaf, and tender sautéed spinach for a light, elegant seafood dinner.
Ingredients
For 2 servings
- 1 ounce Capers
- ¾ cup Israeli Couscous
- 1 unit Lemon
- 12 ounce Mahi-Mahi
- 2 ounce Shallot
- 5 ounce Spinach
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- box Butter
- box Olive Oil
- box Pepper
- box Salt
PDF
DifficultyMedium
Total Time30m
Calories662
Protein53g
Carbs69g
Fat21g
Tags:
Protein SmartFiber SmartLow SugarEat First
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use olive oil or a plant-based butter in place of any butter-based finish. To avoid gluten, swap the couscous for rice, quinoa, or another wheat-free grain and keep the rest of the dish as is.
What to serve with it
Serve with a crisp green salad or roasted asparagus to echo the lemony, briny flavors. Warm crusty bread also works well to round out the plate and soak up the sauce.
