Best Coconut Mango Mahi Mahi For Two Recipes

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• 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.

COCONUT MANGO GRILLED FISH WITH RICE RECIPE - (3.8/5)

Steps:

• In a large bowl, combine ½ cup cilantro, 1½ tablespoons ginger, diced mango, brown sugar, lime juice and 6 ounces lite coconut milk. Reserve one cup of this mixture, cover and refrigerate. Purée remaining mixture. Place fish fillets in large plastic or glass dish. Pour puréed mixture; cover and refrigerate at least 1 hour. Preheat grill to medium heat and lightly coat grill rack with oil or cooking spray. Remove fillets from marinade and place on prepared grill rack. Cook the fish, brushing several times with puréed marinade, until it is cooked through and opaque in the center, turning fish after 4 to 5 minutes, until desired doneness. In a medium saucepan combine rice, water, remaining coconut milk, and remaining ginger and bring to a boil. Reduce heat and simmer on low heat for 15 minutes. Fluff with a fork and stir in remaining cilantro. To serve, divide rice evenly on the center of four plates. Top with one cooked fish fillet. Spoon 1/4 cup reserved marinade/salsa over fish. Garnish with fresh cilantro, if desired.