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Labor Day weekend 2025 was one to remember. We hosted our Live Culinary Experience at the Fort Lauderdale Home Design and Remodeling Show, featuring the incredible Chef Amanda of Oceanic Pompano Beach, and soon to be Lucky Lou’s Raw Bar in Deerfield Beach. The standout dish she prepared was her Mahi-Mahi with Israeli Couscous, Tomatoes, and Asparagus — a fresh, flavorful, and elegant dish that captures the essence of coastal cuisine. Here’s how to recreate it at home.

Ingredients

For the Mahi-Mahi:

• 7–8 oz mahi portions
• 2 Tbsp + ½ cup olive oil
• 1 Tbsp + ½ tsp minced garlic
• 2 Tbsp water
• 1 ½ tsp salt
• Fresh ground black pepper

For the Couscous and Vegetables:

• 1 ½ cups pearl or Israeli couscous
• 1 cup sliced asparagus
• 1 cup cherry tomatoes
• ¼ cup white wine
• ½ cup heavy cream
• ¼ cup parmesan cheese
• Juice of 2 lemons
• 4 tsp salt (or to taste)
• Fresh ground pepper (to taste)
• 1 tsp dried oregano

Directions

1. Prepare the Couscous:
Cook the couscous according to the package instructions and set aside for later.

2. Roast the Tomatoes:
Toss cherry tomatoes in 1 Tbsp olive oil and roast under the broiler for 5–8 minutes until blistered. Set aside.

3. Cook the Vegetables and Cream Sauce:

1. Warm 2 Tbsp olive oil in a medium pot or large skillet over medium heat. Add 1 Tbsp garlic and cook 2–3 minutes until fragrant.
2. Add asparagus and roasted tomatoes; cook an additional 2–3 minutes.
3. Deglaze the pan with white wine and allow to reduce for about 2 minutes.
4. Stir in heavy cream, parmesan, and the juice of 1 lemon. Cook for 5 minutes, stirring regularly.
5. Season with ½ tsp salt and a few grinds of pepper, then cook another 5 minutes until the cream thickens. Adjust seasoning with additional salt, pepper, lemon juice, or parmesan to taste.

4. Cook the Mahi-Mahi:

1. Heat 2 Tbsp olive oil in a medium skillet over medium heat. Season mahi portions with 1 ½ tsp salt and a few grinds of black pepper.
2. Once the oil is hot and slightly smoking, gently place the mahi in the pan. Sear for 5–6 minutes until a golden crust forms, adjusting the heat as needed.
3. Flip the fish, add 2 Tbsp water, cover, and cook an additional 4–5 minutes until just cooked through.

5. Prepare the Lemon-Oregano Sauce:
In a small bowl or blender, mix the juice of 1 lemon, ½ cup olive oil, 1 tsp salt, ½ tsp minced garlic, and 1 tsp dried oregano. Hold at room temperature.

6. Plate and Serve:
Spoon couscous into the center of the plate, top with a mahi portion, and drizzle 1–2 Tbsp of the sauce over the fish. This dish pairs beautifully with a Sauvignon Blanc or Pinot Grigio for a complete dining experience.Chef Amanda’s Mahi-Mahi with Israeli Couscous, Tomatoes, and Asparagus is a perfect example of the flavors and creativity shared at our Live Culinary Experience. Bring this dish home to impress your guests and enjoy a taste of the Fort Lauderdale Home Design & Remodeling Show right in your own kitchen!

✨ Try out this dish and tag us in your creations @FLHomeShows on all social media platforms.

We’d like to thank our Live Culinary Experience Sponsors, Thermador, Fuse Specialty Appliances, Lioher, and Lifetime Kitchen. The Home Design and Remodeling Show is Florida’s premier expo for the home design and home improvement industry where thousands of leading industry professionals attend to network, source new products, and discover the latest products and services brought to the Florida market. Additionally, thousands of South Florida homeowners attend to meet experts, become inspired, learn and shop exclusive deals at the show.

SAVE THE DATE: The Miami Home Design and Remodeling Show returns October 17 – 19 at the Miami-Dade County Fair & Expo Center.