- 1 1/2 pounds mahi-mahi fillet, 3/4-1-inch thick, cut into 20 chunks
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon five-spice powder
- 4 thin slices Black Forest ham (about 6 ounces), cut into strips as wide as the fish cubes
- 1/2 fresh pineapple, peeled, quartered lengthwise and cut into 16 chunks
- 1 small red onion, cut into bite-size pieces
- Vegetable oil, for brushing
- 1/4 cup Tamari (dark soy sauce)
- 1/4 cup honey
- Grated peel of 1 lime and juice of 2 limes
- 1 1-inch piece of fresh ginger root, peeled and grated
- 1 tablespoon toasted sesame oil
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/2 cups couscous
- 1/2 cup macadamia nuts, chopped
- 2 scallions, sliced on an angle
Pre-heat a grill or grill pan to medium. Season the fish cubes with the Old Bay seasoning and five-spice powder. Wrap the ham strips around the fish. Thread the fish alternately with the pineapple and onion onto metal skewers. Brush the skewers with oil, place on the grill, cover and cook, turning occasionally, until the fish is cooked through, about 10 minutes.
In a small saucepan, bring the Tamari, honey, lime peel, lime juice, ginger and sesame oil to a boil. Cook until thickened, about 5 minutes.
In a medium size saucepan, bring the chicken stock and butter to a boil. Stir in the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff with a fork and stir in the nuts and scallions.
Serve the skewers on the couscous and drizzle with the ginger-soy glaze.