Mahi Mahi with Coconut Rice and Mango Salsa – Hawaii

Mahi Mahi is a favorite lean fish in Hawaii and is the Hawaiian name for the species Coryphaena hippurus, also known in Spanish as the Dorado or the dolphin fish in English. Now don’t worry. We are talking about a fish, not about Flipper, the bottlenose dolphin and air-breathing mammal. Being that it’s a warm water fish, Ted used to fish for Mahi Mahi off the coast of Marathon Key in the Florida Keys growing up. So there’s a bit of nostalgia with this meal. All we needed last night was a bit of far off steel drum music and a pina colada…and a beach…and 80 temps…and swaying palm trees. OK, well, one out of six, I’ll go with it.

I like the moistness of the fish and it works really well with a tropical mango salsa – and the coconut rice adds a bit of sweet starchy to the plate. It’s a nice, light meal which worked well for us the week after Thanksgiving!

Makes 4 servings Takes about 1 1/2 hours (includes time to marinate)

For the Mahi Mahi

• 1 Tbs olive oil
• 1 1/2 tsp soy sauce
• 2 tsp lemon juice
• 1 clove garlic, crushed
• 2 tsp red pepper flakes (adjust to your taste, I used 1 tsp)
• 1 tsp fresh ground black pepper
• 1/2 tsp minced fresh ginger root
• 2 Tbs chopped green onion
• salt to taste
• 4 (4 oz) Mahi Mahi fillets

For the Coconut Rice

• 2 cups uncooked jasmine rice
• 1 cups water
• 1 cube chicken bouillon
• 1 Tbs butter
• 3/4 (14 oz) can coconut milk
• 2 Tbs white sugar

For the Mango Salsa

• 1 1/2 tsp butter
• 1 1/2 Tbs white sugar
• 1 1/2 cups fresh mango, cubed

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 maxi 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 Tbs butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, between 10 – 20 minutes. Pour in the coconut milk and 2 Tbs 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 tsp butter and 1 1/2 Tbs 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. I added a couple of spears of asparagus to a plate and a sprinkle of fresh cilantro.

Recipe is from Allrecipes.com