8 ounces each Salt and pepper -- to taste Grilled Mahimahi W/ Red Onion Couscous & Chunky Papaya Avocado Citrus Vinaigret te (entire title) For The Vinaigrette: Combine the lime and orange juices in a bowl. Add the oil gradually, whisking c onstantly until combined. Add the papayas, avocados, sugar, salt and cilantro, mixing well. For The Mahimahi: Sprinkle the fillets with salt and brush with the oil. Grill over hot coals for 5 minutes. Turn and grill for 2 minutes longer. For The Couscous: Saute the onions in the oil in a skillet over medium heat for 10 minutes. Add t he wine and vinegar. Cook for 5 minutes to reduce, stirring occasionally. Add t he chicken stock. Bring to a boil; remove from heat. Stir in the couscous. Let stand, covered, fo r 10 minutes. Season with salt and pepper. To Assemble: Spoon a mound of the Couscous in the center of each serving plate. Spoon the vi naigrette around the couscous. Place the mahimahi on top of the couscous.