Mahi Mahi with Coconut Rice and Mango Salsa

Name: Mahi Mahi with Coconut Rice and Mango Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 tablespoons of olive oil; 1 ½ teaspoons of soy sauce; 2 teaspoons of lemon juice; 1 clove of garlic (, crushed); ½ teaspoon of minced fresh ginger root; 2 teaspoons of red pepper flakes; 1 teaspoon of freshly ground black pepper; Salt to taste; 2 tablespoons of chopped green onion (Optional); 4 (4 ounce) mahi mahi fillets; 2 cups of uncooked jasmine rice; 2 cups of water; 1 cube of chicken bouillon; 1 tablespoon of butter (Optional); ¾ (14 ounce) can of coconut milk; 2 tablespoons of white sugar; 1 ½ tablespoons of white sugar; 1 ½ teaspoons of butter (Optional); 1 ½ cups of fresh mango (, cubed)

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Mahi Mahi with Coconut Rice and Mango Salsa: A Tropical Delight

Are you looking to add a taste of the tropics to your dinner table? Look no further than this mouthwatering recipe for Mahi Mahi with Coconut Rice and Mango Salsa. With its combination of fresh fish, creamy coconut rice, and tangy mango salsa, this dish is a true tropical delight.

Bringing the Flavors of the Tropics Home

Imagine yourself lounging on a white sandy beach, with the warm sun kissing your skin and the sound of the waves crashing in the background. Now, bring those flavors and sensations right into your own kitchen with this delectable recipe.

First, let’s talk about the star of the show: Mahi Mahi. This firm, white fish is known for its mild flavor and meaty texture, making it the perfect canvas for a variety of flavor profiles. Whether you prefer it grilled, baked, or pan-seared, Mahi Mahi is sure to satisfy your seafood cravings.

Creating the Perfect Pairing

Now that we have our fish, let’s move on to the accompaniments that will take this dish to the next level. Coconut rice is a staple in many tropical cuisines, and for good reason. The rich and creamy texture of the rice, combined with the subtle sweetness of coconut milk, creates a perfect balance of flavors that complement the Mahi Mahi perfectly.

And what’s a tropical dish without a burst of freshness? Enter the mango salsa. With its vibrant colors and zesty flavors, this salsa adds a refreshing twist to the dish. The combination of ripe mangoes, tangy lime juice, and a hint of spice creates a symphony of flavors that will transport you straight to a Caribbean paradise.

Putting It All Together

Now that we have all the components ready, it’s time to bring them together. Start by cooking the Mahi Mahi to perfection, whether you choose to grill it to get those beautiful grill marks or bake it for a more hands-off approach. While the fish is cooking, prepare the coconut rice by simmering the rice in coconut milk until it’s tender and fluffy.

Once the fish and rice are done, it’s time to assemble the dish. Place a generous scoop of coconut rice on a plate, top it with a perfectly cooked Mahi Mahi fillet, and spoon some mango salsa over the fish. The combination of flavors and textures will create a symphony of taste in every bite.

So, next time you’re craving a taste of the tropics, give this recipe for Mahi Mahi with Coconut Rice and Mango Salsa a try. With its fresh and vibrant flavors, this dish will transport you to a sunny beach no matter where you are.

Frequently Asked Questions

1. Can I use a different type of fish instead of Mahi Mahi?

Absolutely! While Mahi Mahi works beautifully in this recipe, you can substitute it with other firm white fish like cod or halibut.

2. Is coconut rice difficult to make?

Not at all! With just a few simple ingredients and steps, you can easily make creamy coconut rice at home.

3. Can I make the mango salsa in advance?

Yes, you can prepare the mango salsa a few hours ahead of time and store it in the refrigerator until you’re ready to serve.

4. What can I serve as a side dish with this meal?

A fresh green salad or steamed vegetables would complement this dish perfectly.

5. Can I use canned coconut milk for the rice?

Absolutely! Canned coconut milk works well in this recipe and adds a rich and creamy texture to the rice.

6. How do I know when the Mahi Mahi is cooked?

The fish should be opaque and flake easily with a fork when it’s cooked through.

7. Can I add extra spice to the mango salsa?

Of course! If you like it spicy, feel free to add some diced jalapenos or a sprinkle of chili powder to the salsa.

8. Can I use frozen mangoes for the salsa?

While fresh mangoes are recommended for the best flavor and texture, you can use thawed frozen mangoes if fresh ones are not available.

In Conclusion

With its combination of fresh Mahi Mahi, creamy coconut rice, and tangy mango salsa, this recipe for Mahi Mahi with Coconut Rice and Mango Salsa is a tropical delight that will transport you to a sunny beach. So, gather your ingredients, put on some tropical music, and get ready to embark on a culinary journey to paradise.

Mahi Mahi with Coconut Rice and Mango Salsa

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Prep Time 30

Cook Time 30

Total Time 2

Course dinner

Cuisine American

Servings

Ingredients

2 tablespoons of olive oil
1 ½ teaspoons of soy sauce
2 teaspoons of lemon juice
1 clove of garlic , crushed
½ teaspoon of minced fresh ginger root
2 teaspoons of red pepper flakes
1 teaspoon of freshly ground black pepper
Salt to taste
2 tablespoons of chopped green onion (Optional)
4 (4 ounce) mahi mahi fillets
2 cups of uncooked jasmine rice
2 cups of water
1 cube of chicken bouillon
1 tablespoon of butter (Optional)
¾ (14 ounce) can of coconut milk
2 tablespoons of white sugar
1 ½ tablespoons of white sugar
1 ½ teaspoons of butter (Optional)
1 ½ cups of fresh mango , cubed

Instructions

Prepare the fish marinade: In a bowl, combine olive oil, soy sauce, lemon juice, garlic, and ginger. Whisk until well mixed. Add red pepper flakes, black pepper, salt, and green onion. Mix well. Add mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Make the coconut rice: In a saucepan, bring rice, water, chicken bouillon, and butter to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 20 minutes until the liquid is absorbed. Pour in coconut milk and sugar. Stir and simmer uncovered until most of the coconut milk is absorbed.
Preheat the oven's broiler and position the oven rack in the middle.
Remove the mahi mahi from the marinade, shaking off any excess. Discard the remaining marinade. Place the fish in a large baking dish in a single layer. Broil in the preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork. If the fish browns too quickly, cover the baking dish with aluminum foil.
While the fish cooks, make the mango salsa: In a skillet, melt sugar and butter over medium-high heat. Once the mixture begins to bubble, stir in mango cubes. Cook and stir until the mango is tender, approximately 5 minutes.
Serve by placing