mahi mahi with coconut rice and mango salsa

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 1/2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons red pepper flakes
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon minced fresh ginger root
• 2 tablespoons chopped green onion (optional)
• salt to taste
• 4 (4 ounce) mahi mahi fillets
• 2 cups uncooked jasmine rice
• 2 cups water
• 1 cube chicken bouillon
• 1 tablespoon butter (optional)
• 3/4 (14 ounce) can coconut milk
• 2 tablespoons sugar
• 1 1/2 teaspoons butter
• 1 1/2 tablespoons sugar
• 1 1/2 cups fresh mango, cubed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• 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.