Mahi Mahi with Coconut Rice and Mango Salsa

Mahi Mahi with Coconut Rice and Mango Salsa requires around 2 hours from start to finish. Watching your figure? This gluten free and pescatarian recipe has 818 calories, 31g of protein, and 35g of fat per serving. This recipe serves 4. For $5.79 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have mahi mahi fillets, ground pepper, white sugar, and a few other ingredients on hand, you can make it. 338 people have made this recipe and would make it again. It works well as a main course. It is an expensive recipe for fans of Mexican food. It is brought to you by Allrecipes. Overall, this recipe earns a good spoonacular score of 80%. Similar recipes include Chipotle Mahi Mahi Burrito Bowls with Coconut Cilantro Lime Rice + Spicy Strawberry-Mango Salsa, Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans, and Mahi Mahi Steaks with Mango Salsan and Curry Couscous.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat the oven's broiler and set the oven rack in the middle of the oven. Bring the 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 the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the 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 the fish browns too quickly, cover the baking dish with a sheet of aluminum foil. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa. Kitchen-Friendly View

 

Step by step:

1. Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl.

2. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.

3. Preheat the oven's broiler and set the oven rack in the middle of the oven.

4. Bring the 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 the liquid has been absorbed, about 20 minutes.

5. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.

6. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade.

7. 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 the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.

8. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes.

9. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Information:

covered percent of daily need