This Mahi Mahi with Coconut Rice and Mango Salsa is famous in our family. It is so simple, delicious, and not to mention a healthy recipe. It’s a total package, and don’t let the ingredients fool you. It may look many, but some of it is the basic ingredients you can find in your pantry right now. Try this recipe for Mahi Mahi with Coconut Rice and Mango Salsa, and I’m sure it won’t disappoint you.
Prep: 30 mins | Cook: 30mins | Additional: 1 hr | Total: 2 hrs | Servings: 4 | Yield: 4 servings
- 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
- Add and whisk 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 bowl with plastic wrap and marinate in the refrigerator for an hour.
- Preheat oven’s broiler and set the oven rack in the middle of the oven.
- Let rice, water, chicken bouillon, and a tbsp of butter to boil in a saucepan over high heat. Then lower the heat to medium-low, cover, simmer until it absorbs the liquid about 20 minutes. Add and pour in coconut milk and 2 tbsp of sugar. Stir, 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. Put fish in a large baking dish in a single layer. Broil until the fish flakes easily with a fork, 10 to 15 minutes in the preheated oven. Then cover the baking dish with a sheet of aluminum foil if the fish browns too quickly.
- Melt 1 1/2 tsp of butter and 1 1/2 tbsp of sugar in a skillet over medium-high heat. Stir in mango cubes when the mixture begins to bubble. Then 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.
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.