Mahi Mahi with Coconut Rice and Mango Salsa

Mahi Mahi with Coconut Rice and Mango Salsa

69 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Recipe by  SYRAH4689

“A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. Preheat the oven's broiler and set the oven rack in the middle of the oven.
  3. 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.
  4. 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.
  5. 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.

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Reviews (69)

Rate This Recipe
jsmall85
44

jsmall85

This dish was amazing! I made a few changes to the original recipe, though. In the marinade, I added a tbsp or so of spiced rum. I used half as much rice since 2 cups of uncooked rice expands into an amount that I can't eat by myself (even 1 cup of dry is still a little too much for 4 servings). I made the biggest changes in the salsa: I cooked the mango following the recipe but then I put it in the refrigerator. I chopped up half a medium red onion, 1 avocado, 1 banana, and a little bit of fresh cilantro. I tossed that with the mango. On the side I wilted some fresh spinach in a little bit of chicken broth seasoned with garlic and red pepper flakes.

LilTJones
24

LilTJones

This recipe was excellent. I made it two ways (One with Mahi and one with Extra Firm Tofu), the tofu was excellent vegetarian alternative. Just make sure you press it and broil it for an addition 10-15 minutes. Otherwise prepare exactly the same. I substituted long grain brown rice and light coconut milk to lighten it up a bit, it was very good, but I imagine it would be better with the regular coconut milk. I cut back on the red peppers a bit and it was still pretty spicy, so be careful with this… you can always ad more; the coconut rice and mango do help to balance out the heat. Also I took the advice of one of the other reviewers and made a salsa to go along with it, a combination of avocado, cilantro, lime and salt…. YUM! I made a batch of the marinade and used it to sauté veggies for the side (Red bell peppers, mushroom, broccoli and red onion). It was very good and complimented the dish nicely. This recipe is a keeper! I think I will also try it with tilapia next time as recommended by another reviewer.

DEARYABBY
13

DEARYABBY

This was AMAZING, honestly one of the best Mahi Mahi dishes I have ever had let alone cooked. It was very easy to make and the flavors complimented each other well. The fish is slightly spicy, it would be wonderful served as is without the rice and Mango salsa but it really completes the dish when served together. The only thing I changed is that I grilled the fish instead of broiling it. I don't think it would have been nearly as good broiled. I will be making this again, thanks for the recipe!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 808 cal
  • 40%
  • Fat
  • 28.9 g
  • 45%
  • Carbs
  • 107 g
  • 35%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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