With Moroccan Couscous and Honey Glazed Baby Carrots

Ingredients

• 2 – 5oz portions of Mahi Mahi 
• 1 Cup Crushed Macadamia 
• Nuts-Toasted 
• 2 Tbsp Olive Oil 
• 1 Tbsp Small Diced Carrots 
• 1 Tbsp Small Diced Celery 
• 2 Tbsp Small Diced White Onions 1 Tsp Minced Garlic 
• 1 Tbsp Minced Fennel 
• 1 Tbsp Ground Turmeric 
• 1 /2 Cup Dry Pearl Couscous 
• 1 Tsp Toasted Pine Nuts 
• 1 Tsp Dried Cranberries 
• 1 Tsp Golden Raisins 
• 1 Tbsp Chopped Parsley 
• 1 Tbsp Chopped Fennel Fronds 
• 3 Tbsp Butter – Divided Into 1 Tbsp and 2 Tbsp 8 Top On Baby Carrots 
• 1 /2 Cup Honey 
• Salt and Pepper to Taste 

Procedure

For Mahi:

1. Rub Mahi with olive oil and salt and pepper.
2. Take 1 Tbsp olive oil and sear Mahi on one side. 
3. Crust macadamia nuts on seared side of Mahi
4. Cook in oven on convection at 350° for 8-10 minutes (depending on thickness) 

For Couscous:

1. Take 2 cups of salted water and bring to a boil.
2. Add turmeric and stir until there are no lumps and water is yellow/orange color.
3. Put in couscous and let boil for about 5 minutes. Couscous will have doubled in size and will be the consistency of cooked spaghetti when done.
4. In a separate pan saute in 1 tbsp olive oil, celery, onions, carrots, fennel, garlic, pine nuts, dried cranberries, and golden raisins. You want to sweat out garlic and onions; don’t let them get any color. 
5. Once couscous is done cooking, it should be bright yellow. Strain and add to your saute mixture.
6. Season with salt and pepper to taste, finish with 1 tbsp butter, parsley and fennel fronds. 

For Carrots:

1. Toss carrots in olive oil and salt and pepper.
2. Roast in convection oven at 350° for 7-8 minutes.
3. Melt 2 tbsp butter and stir in 1/2 cup honey. 
4. Take carrots out of oven and toss in honey butter mixture. 
5. Put back in oven and roast for another 4-5 minutes until carrots are fork tender.