Pan Roasted Mahi-Mahi with Mango Couscous and Papaya Chutney

Sounds complicated and involved - Pan Roasted Mahi-Mahi with Mango Couscous and Papaya Chutney - but it doesn't have to be.  In true Semi-Homemade fashion, you can whip up exotic sounding dishes on a week night in no time flat.  Pan roasting a nice cut of fish requires exactly four things: a piece of fish, olive oil, a pan and a stove.  Mango couscous takes three:  a box of couscous with a pre-made mango flavoring mix, water and a pot.  Same for the chutney: a jar of chutney, water and a bowl.  Get the idea.  Sure, we can go to our Indian cookbooks on a weekend and make a home-made chutney, but even if we have the time, the right fresh fruits may not be in season.  The key, then, is just pairing the right store bought pre-mixed products for that occasional semi-homemade meal.  Use your creativity and personal preferences to put together your flavor combinations.  There are plenty of products available even at the most basic supermarkets.  Have fun, and enjoy.  Serves 2.
   
Ingredients:
1 tbsp olive oil
salt/pepper
2 mahi-mahi filets (or fish to taste such as salmon or red snapper)
1 box couscous with flavor mix included
1 jar chutney, such as papaya
1 tbsp water
   
Directions:
In a medium pot, prepare the couscous according to the directions on the box. While the couscous is steeping, heat olive oil in a fry pan over medium heat until smoking.  Season the fish filets on both sides with salt and pepper.  Saute until gold on both sides and the fish is cooked through, approximately 3 to 5 minutes on each side.  While the fish is cooking on its second side, spoon out a few tbsp of chutney into a bowl.  Add a tbsp of water, more or less as needed, to loosen the chutney into more of a sauce consistency.  When the fish is finished, transfer to plates and spoon some of the chutney sauce over each piece of fish.  Fluff the couscous in its pot and then serve a portion on each plate.