Grilled mahimahi w/ red onion couscous & chunky papaya avoc

***For The Vinaigrette***
                        Juice of 6 limes
                        juice of 3 oranges
   3      cups          vegetable oil
   2                    papayas -- cubed
   2                    avocados -- cubed
   2      tablespoons   sugar
   1      teaspoon      salt
   1      bunch         fresh cilantro -- chopped
                        ***For The Mahimahi***
   4                    mahimahi or swordfish fillets -- 8 ounces each
   1      Pinch         salt
   1      tablespoon    vegetable oil
                        ***For The couscous***
   4      cups          red onions -- chopped
   2      tablespoons   vegetable oil
   1      cup           red wine
   1      tablespoon    Balsamic vinegar
   4      cups          chicken stock
   2      packages      couscous -- 8 ounces each
                        Salt and pepper -- to taste

Grilled Mahimahi W/ Red Onion couscous & Chunky Papaya Avocado Citrus
Vinaigret
te (entire title)

For The Vinaigrette:

Combine the lime and orange juices in a bowl. Add the oil gradually,
whisking c
onstantly until combined.

Add the papayas, avocados, sugar, salt and cilantro, mixing well.

For The Mahimahi:

Sprinkle the fillets with salt and brush with the oil.

Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer.

For The couscous:

Saute the onions in the oil in a skillet over medium heat for 10 minutes.
Add t
he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally.
Add t
he chicken stock.

Bring to a boil; remove from heat. Stir in the couscous. Let stand,
covered, fo
r 10 minutes. Season with salt and pepper.

To Assemble:

Spoon a mound of the couscous in the center of each serving plate. Spoon
the vi
naigrette around the couscous. Place the mahimahi on top of the couscous.