Mahi Mahi with Coconut Rice and Mango Salsa
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons chopped green onion (Optional)
- 2 teaspoons lemon juice
- 2 teaspoons red pepper flakes
- 1 ½ teaspoons soy sauce
- 1 teaspoon fresh ground black pepper
- 1 clove garlic, crushed
- ½ teaspoon minced fresh ginger
- salt to taste
- 4 (4 ounce) mahi mahi fillets
- 2 cups uncooked jasmine rice
- 2 cups water
- 1 cube chicken bouillon
- 1 tablespoon unsalted butter (Optional)
- ¾ (14 ounce) can coconut milk
- 2 tablespoons white sugar
- 1 ½ tablespoons white sugar
- 1 ½ teaspoons unsalted butter (Optional)
- 1 ½ cups fresh mango, cubed
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Instructions
- 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.
- 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.
- Set an oven rack in the oven's center and preheat the oven's broiler.
- 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.
- 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.
- Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.
Source
Original recipe: View Original