This Caribbeaninspired mahi mahi with mango salsa has dimensions of sweetness spice and tanginess Delicious
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Prepare fish marinade: Whisk together olive oil
soy sauce
lemon juice
garlic
and ginger in a bowl. Season with red pepper flakes
black pepper
and salt. Stir in green onion. Add mahi mahi and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Meanwhile
make coconut rice: Bring rice
water
chicken bouillon
and 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 coconut milk and sugar. Stir and simmer uncovered until the rice has absorbed most of the coconut milk.
Preheat the oven's broiler and set the oven rack in the middle of the oven.
Remove mahi mahi from the marinade and shake off excess. Discard 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 fish browns too quickly
cover the baking dish with aluminum foil.
While fish cooks
make mango salsa: Melt sugar and butter in a skillet over medium-high heat. When mixture begins to bubble
stir in mango cubes. Cook and stir until mango is tender
about 5 minutes.
Serve by placing one mahi mahi fillet over a scoop of hot coconut rice
