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Mahi Mahi with Coconut Rice and Mango Salsa
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Broiled mahi mahi with zesty mango salsa, served on coconut jasmine rice.
Ingredients:
  • 2 tablespoons olive oil
  • 1.5 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic, crushed
  • 0.5 teaspoon minced fresh ginger root
  • 2 teaspoons red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • salt to taste
  • 2 tablespoons chopped green onion
  • 4 (4 ounce) mahi mahi fillets
  • 2 cups uncooked jasmine rice
  • 2 cups water
  • 1 cube chicken bouillon
  • 0.75 (14 ounce) can coconut milk
  • 2 tablespoons white sugar
  • 1.5 tablespoons white sugar
  • 1.5 teaspoons butter
  • 1.5 cups fresh mango, cubed
Instructions:
  • Create the fish marinade by combining olive oil, soy sauce, lemon juice, garlic, ginger, red pepper flakes, black pepper, salt, and green onion in a bowl. Mix well. Add mahi mahi and ensure it is evenly coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Prepare coconut rice: In a saucepan over high heat, boil rice, water, chicken bouillon, and butter. Lower the heat to medium-low, cover, and simmer for about 20 minutes until the liquid is absorbed. Add coconut milk and sugar, stir, and continue simmering uncovered until the rice absorbs the coconut milk.
  • Preheat the broiler in the middle of the oven.
  • Take the mahi mahi out of the marinade, letting any extra drip off, then discard the marinade. Arrange the fish in a large baking dish in one layer. Broil in the preheated oven until the fish flakes easily when tested with a fork, 10 to 15 minutes. If the fish starts to brown too fast, simply cover the dish with aluminum foil.
  • Prepare the mango salsa by melting sugar and butter in a skillet on medium-high heat. Once it starts bubbling, add mango cubes and cook until tender, approximately 5 minutes.
  • Plate a mahi mahi fillet over a mound of steaming coconut rice and generously spoon mango salsa over the top.

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