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Mahi Mahi with Grilled Mango and Coconut Rice

July 19, 2011
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Mahi Mahi with Grilled Mango and Coconut Rice

Hello friends! Summer is fiercely upon us, and it’s been “wicked hot” out as they say around here. As Elysabeth mentioned, we’ve been working on a bit of a backlog of recipes we’ve made and photographed, and I’m excited to post this one. Hopefully everyone out there is enjoying their summer and finding some time to soak up the sun and relax.

This recipe grew out of a previous one, a tasty rice salad with a citrus-basil dressing. We had a large amount of leftover dressing, which I was able to use as a marinade for some nice mahi mahi we got at our local Whole Foods. Elysabeth came up with a lovely idea to grill some mango slices, and I decided to pair it with some coconut jasmine rice, from a recipe I found at Saveur. The fish was a little tricky for me to grill since I’m not great at grilling skin-on fish, but the flavors were great, and the mango was unstoppable! Please enjoy.

Mahi Mahi with Grilled Mango and Coconut Rice (Serves 2)

FISH

  1. Marinate fish in a large plastic bag for at least 4 hours, or overnight (better).
  2. Preheat grill with one side on medium-high, and the other on medium-low. Using tongs, coat grill grates lightly with a vegetable oil-soaked paper towel.
  3. Cook fish on high-side of grill for 2 minutes on a side, then move to medium-low side for 3-4 more minutes on a side or until cooked through. Serve with mango and rice.
MANGO
  • 2 fresh mangoes, peeled, pitted, and sliced into 1/2″ thick wedges
  • olive oil
  • kosher salt
  • freshly ground black pepper
  1. Toss mango slices in a bowl in some olive oil, and season liberally with salt and pepper.
  2. When fish is moved to cooler side of the grill (above), place mango on the hot side, turning regularly until mango has nice grill lines and a good char. Keep warm on plate with fish and serve with coconut rice.
COCONUT JASMINE RICE
Adapted from Saveur 
  • 1 1″ piece peeled whole fresh ginger
  • 1 cup brown jasmine rice
  • 3/4 cup unsweetened coconut milk
  • 1 pinch kosher salt
  • cilantro (for garnish)
  1. Bruise ginger with the back of a large knife in a few places until it starts to split.
  2. Rince rise thoroughly in a strainer and drain.
  3. Combine rice, ginger, coconut milk, salt, and 3/4 cup cold water in a medium saucepan, and bring to a boil, stirring occasionally so nothing sticks.
  4. When rice starts to boil, stir for 15 seconds, then cover and reduce heat to medium low. Cook until liquid is totally absorbed and rice is tender, about 30-40 minutes.
  5. Fluff rice with fork, plate with fish and mango, and garnish the whole plate with cilantro.
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