Mahi Mahi with Coconut Rice and Mango Salsa

Name: Mahi Mahi with Coconut Rice and Mango Salsa
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons butter; 397 grams 3/4 coconut milk; 1 cube chicken bouillon; 1 teaspoons minced fresh ginger root; 1 clove garlic, crushed; 1 teaspoon fresh ground black pepper; 473 milliliters uncooked jasmine rice; 2 teaspoons lemon juice; 454 grams mahi mahi fillets; 355 milliliters fresh mango, cubed; 2 Tbsps olive oil; 2 teaspoons red pepper flakes; 4 servings salt to taste; 2 teaspoons soy sauce; 473 milliliters water; 2 Tbsps white sugar

Mahi Mahi with Coconut Rice and Mango Salsa requires around 2 hours from start to finish. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 799 calories, 31g of protein, and 34g of fat per serving. This recipe is typical of Mexican cuisine. It works well as a main course. A mixture of ginger root, coconut milk, mango, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the white sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

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

Ingredients you will need

Red Pepper Flakes

Black Pepper

Green Onions

Lemon Juice

Olive Oil

Soy Sauce

Garlic

Ginger

Salt

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Mahi Mahi

Wrap

Equipment you will use

Plastic Wrap

Bowl

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

Equipment you will use

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.

Ingredients you will need

Chicken Bouillon

Butter

Water

Rice

Equipment you will use

Sauce Pan

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

Ingredients you will need

Coconut Milk

Sugar

Rice

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

Ingredients you will need

Mahi Mahi

Marinade

Shake

Rice

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.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Baking Pan

Oven

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.

Ingredients you will need

Butter

Mango

Sugar

Equipment you will use

Frying Pan

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

Ingredients you will need

Mahi Mahi

Mango

Salsa

Rice

Equipment

Ingredients

Servings:

2teaspoons

butter 397grams

3/4 coconut milk 1cube

chicken bouillon 1teaspoons

minced fresh ginger root 1clove

garlic, crushed 1teaspoon

fresh ground black pepper 473milliliters

uncooked jasmine rice 2teaspoons

lemon juice 454grams

mahi mahi fillets 355milliliters

fresh mango, cubed 2Tbsps

olive oil 2teaspoons

red pepper flakes 4servings

salt to taste 2teaspoons

soy sauce 473milliliters

water 2Tbsps

white sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.