Mahi Mahi with Coconut Rice and Mango Salsa
Description
This Caribbean-inspired mahi mahi with coconut rice and mango salsa recipe has the perfect balance of sweetness, spice, and tanginess. It's delicious.
Ingredients
•
2 tablespoons olive oil
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2 tablespoons chopped green onion
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2 teaspoons lemon juice
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2 teaspoons red pepper flakes
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1 1/2 teaspoons soy sauce
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1 teaspoon fresh ground black pepper
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1 clove garlic, crushed
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1/2 teaspoon minced fresh ginger root
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salt to taste
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4 (4 ounce) mahi mahi fillets
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2 cups uncooked jasmine rice
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2 cups water
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1 cube chicken bouillon
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1 tablespoon butter
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3/4 (14 ounce) can coconut milk
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2 tablespoons white sugar
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1 1/2 tablespoons white sugar
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1 1/2 teaspoons butter
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1 1/2 cups fresh mango, cubed
Directions
1
Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
2
Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
3
Set an oven rack in the oven's center and preheat the oven's broiler.
4
Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
5
Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
6
Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.