Name: Mahi-Mahi Skewers with Tapenade and Couscous
Yield: Makes 4 servings
Ingredients: 1 cup plain couscous (about 6 ounces); 1 teaspoon coarse kosher salt, divided; 1/3 cup purchased tapenade; 3 tablespoons fresh lemon juice; 1 teaspoon freshly ground black pepper; 1 pound mahi-mahi fillets, cut into 1-inch cubes; 1 cup purchased pico de gallo, drained; Special equipment: Metal skewers

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mahi-Mahi Skewers with Tapenade and Couscous

Makes 4 servings

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Lemon + peppertop 3% of all pairs

Aroma overlapstrong

Mentioned together27,047 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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