Prep: 30 mins | Cook: 30 mins | Additional: 1 hr | Total: 2 hrs | Servings: 4 | Yield: 4 servings
That is one heck of a refreshing dish! Outrageously delicious and surprisingly easy to prepare. Light with the fresh taste – simply to die for!
INGREDIENTS
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2 tbsp olive oil
1 ½ tsp soy sauce
2 tsp lemon juice
1 clove garlic, crushed
2 tsp red pepper flakes
1 tsp fresh ground black pepper
½ tsp minced fresh ginger root
2 tbsp chopped green onion
1 pinch salt to taste
4 (4 oz) mahi-mahi fillets
2 cups uncooked jasmine rice
2 cups of water
1 cube chicken bouillon
1 tbsp butter
¾ (14 oz) can coconut milk
2 tbsp white sugar
1 ½ tsp butter
1 ½ tbsp white sugar
1 ½ cups fresh mango, cubed
HOW TO MAKE MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
Step 1: In a bowl, add the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt. Whisk well before adding in the mahi-mahi. And toss to coat evenly. Using a plastic wrap, cover the bowl and place inside the fridge for an hour to marinate.
Step 2: Prepare the oven’s broiler. Set the oven rack in the middle.
Step 3: In a saucepan, add the rice, water, chicken bouillon, and a tbsp of butter. Boil over high heat. Adjust the heat to medium-low and simmer for about 20 minutes, covered, until the rice absorbs the liquid. Then, pour in the coconut milk and 2 tbsp of sugar. Give it a good stir until the rice absorbed most of the coconut milk.
Step 4: Meanwhile, transfer the mahi-mahi in a large baking dish in a single layer. Making sure to shake off the excess marinade.
Step 5: Place in the preheated oven and broil for about 10 to 15 minutes until the fish flakes easily using a fork. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
Step 6: In a skillet, melt 1 1/2 tsp of butter and 1 1/2 tbsp of sugar over medium-high heat. When the mixture starts to bubble, stir in the mango cubes. Cook and stir for about 5 minutes until the mango is tender.
Step 7: To serve, place a mahi-mahi fillet over a scoop of hot rice. Top with the mango salsa. Enjoy!
Nutrition Facts:
Per Serving: 807.9 calories; fat 28.9g 45% DV; cholesterol 93.8mg 31% DV; sodium 548.6mg 22% DV; protein 30.9g 62% DV; carbohydrates 107g 35% DV
Ingredients
- 2 tbsp olive oil
- 1 ½ tsp soy sauce
- 2 tsp lemon juice
- 1 clove garlic, crushed
- 2 tsp red pepper flakes
- 1 tsp fresh ground black pepper
- ½ tsp minced fresh ginger root
- 2 tbsp chopped green onion
- 1 pinch salt to taste
- 4 (4 oz) mahi-mahi fillets
- 2 cups uncooked jasmine rice
- 2 cups of water
- 1 cube chicken bouillon
- 1 tbsp butter
- ¾ (14 oz) can coconut milk
- 2 tbsp white sugar
- 1 ½ tsp butter
- 1 ½ tbsp white sugar
- 1 ½ cups fresh mango, cubed
Instructions
Step 1: In a bowl, add the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt. Whisk well before adding in the mahi-mahi. And toss to coat evenly. Using a plastic wrap, cover the bowl and place inside the fridge for an hour to marinate.
Step 2: Prepare the oven's broiler. Set the oven rack in the middle.
Step 3: In a saucepan, add the rice, water, chicken bouillon, and a tbsp of butter. Boil over high heat. Adjust the heat to medium-low and simmer for about 20 minutes, covered, until the rice absorbs the liquid. Then, pour in the coconut milk and 2 tbsp of sugar. Give it a good stir until the rice absorbed most of the coconut milk.
Step 4: Meanwhile, transfer the mahi-mahi in a large baking dish in a single layer. Making sure to shake off the excess marinade.
Step 5: Place in the preheated oven and broil for about 10 to 15 minutes until the fish flakes easily using a fork. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
Step 6: In a skillet, melt 1 1/2 tsp of butter and 1 1/2 tbsp of sugar over medium-high heat. When the mixture starts to bubble, stir in the mango cubes. Cook and stir for about 5 minutes until the mango is tender.
Step 7: To serve, place a mahi-mahi fillet over a scoop of hot rice. Top with the mango salsa. Enjoy!
