Coconut Curry Mahi-Mahi with Couscous

I made this up last night and it was really yummy. Ron and Samantha raved. Samantha wanted the sauce over chicken (she is a big fan of gravy for some reason and thought this would be good).

Coconut Curry Mahi-Mahi with Couscous
(serves 4)

2 tablespoons olive oil, divided
4 Mahi-Mahi Filets (4-6 oz each)
1 teaspoon Jalapeno Garlic Salt (or just salt and pepper if you don't have my concoction)

1 14 oz can coconut milk (be careful not to shake)
2 cups couscous
1/2 teaspoon salt

1 shallot, diced (about 1/4 cup, or 1/4 cup diced onion)
1 tablespoon minced ginger
1 clove garlic, minced
1 teaspoon red curry paste (or more to your taste)
salt and pepper to taste

Season Mahi Mahi with Jalapeno Garlic Salt on both sides.

Heat skillet large enough to hold all fillets to medium.

Add 1 tablespoon oil and place fillets in pan. Cook fillets until opaque all the way through, turning once to lightly brown both sides. Do not overcook. Set aside. 5-8 minutes total.

Meanwhile carefully open can of coconut milk without shaking. Scoop cream into small bowl, (you will get about 3/4-1 cup), reserve. Pour watery milk into liquid measuring cup, add water to equal 2 cups. Put coconut water mixture into small sauce pan, heat to a boil, add couscous and stir. Cover, remove from heat and set aside 5 minutes for couscous to absorb water. Fluff with fork.

When mahi-mahi fillets are cooked, add remaining oil to skillet. Add shallot, ginger, garlic and curry paste. Cook stirring constantly until shallot is softened, 1-2 minutes. Add coconut cream, stir and lower heat to keep from boiling. Season with salt and pepper. When mixture comes together, add mahi-mahi back to pan and spoon mixture over fillets. Heat for a minute or two just to bring flavors together.

Scoop couscous onto plates, put a mahi fillet on top, spoon some sauce over and enjoy.