Coconut Mango Grilled Fish With Rice

Serves 4
2 Member Ratings
Grilled Mahi Mahi with a tangy salsa marinade … cilantro, ginger and mango. Served over coconut and ginger flavored Thai Jasmine rice.

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe
  • Jasmine Rice
    Carolina Jasmine Rice is authentic, with a natural scent and flavor.  Make your family meals “gourmet” with Carolina Jasmine Rice.
  • Whole Grain Brown Rice
    Enhance your everyday meals with Carolina Brown Rice.  It’s an easy way to promote healthy eating habits and to add whole-grain to your diet.
    

Ingredients

4 Mahi Mahi fillets (about 1-inch thick)
For the Salsa:
3/4 cup fresh cilantro leaves, chopped, divided
2 1/2 Tbsps fresh ginger root, grated (divided)
1 large mango, peeled, seeded, diced
1/4 cup brown sugar
2 Tbsps lime juice
1 can (13 1/2 oz.) light coconut milk, divided
For the Rice:
1 cup Carolina® Jasmine Rice
1/2 cup water
1/2 tsp salt, optional

Cooking Directions

In a large bowl, combine ½ cup cilantro, 1½ tablespoons ginger, diced mango, brown sugar, lime juice and 4 ounces lite coconut milk.  Reserve one cup of this mixture, cover and refrigerate.  Purée remaining mixture.

Place fish fillets in large plastic or glass dish.  Pour puréed mixture; cover and refrigerate at least 1 hour.

Preheat grill to medium heat and lightly coat grill rack with oil or cooking spray.  Remove fillets from marinade and place on prepared grill rack. Cook the fish, brushing several times with puréed marinade, until it is cooked through and opaque in the center, turning fish after 4 to 5 minutes, until desired doneness.

In a medium saucepan combine jasmine rice, 1/2 cup of water, remaining coconut milk, remaining ginger and salt (if desired) bring to a boil. Reduce heat and simmer on low heat for 15 minutes.  Or, if you prefer whole grain brown rice, combine 1 cup brown rice, 1-1/4 cups of water, remaining coconut milk, remaining ginger and salt (if desired) bring to a boil. Reduce heat and simmer on low heat for 45 minutes.  Fluff with a fork and stir in remaining cilantro.

To serve, divide rice evenly on the center of four plates.  Top with one cooked fish fillet.  Spoon ¼ cup reserved marinade/salsa over fish.  Garnish with fresh cilantro, if desired.