How To Make Mahi Mahi with Coconut Rice and Mango Salsa
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Serves:
Ingredients
- 4 Mahi Mahi fillets
- 2 cups of jasmine rice
- 1 can of coconut milk
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup of fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Olive oil, for grilling
Instructions
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Season the Mahi Mahi fillets with salt and pepper. Preheat your grill to medium-high heat.
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In a saucepan, combine the jasmine rice, coconut milk, and 1/2 cup of water. Bring to a boil, then reduce heat to low and cover. Cook for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
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While the rice is cooking, prepare the mango salsa by combining the diced mango, red onion, jalapeno, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Set aside.
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Brush the grill grates with olive oil. Place the Mahi Mahi fillets on the grill and cook for about 4-5 minutes per side, or until opaque and easily flakes with a fork.
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Serve the grilled Mahi Mahi over the coconut rice and top with the mango salsa. Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 125mg
- Sodium : 200mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 12g
- Protein : 30g
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