Pan-Seared Mahi Mahi with Coconut Rice and Mango Salsa
Sweet and savory, this quick dinner recipe looks fancy but only takes less than an hour to whip up. It's the perfect dinner for two, lean and delicious.
Ingredients
Mahi Mahi Marinade
- 1 tbsp olive oil
- 2 tsp lime zest
- 3 tbsp lime juice
- 1 tsp crushed garlic
- s & p to taste
- 2 4 oz Mahi Mahi
Coconut Rice
- 1.5 cups white jasmine rice or rice of your choice
- 1.5 cups cold pressed vita coconut water
- 1.25 cups full fat coconut milk or light if you prefer
- .5 tsp salt
Mango Salsa
- 1 mango peeled and diced
- 1/2 red bell pepper
- 1/4 cup finely chopped cilantro
- 1/3 cup red onion
- 1/2 avocado
- 1 tsp olive oil
- s&p to taste
Instructions
Mahi Mahi
- In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste. Place mahi in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip mahi to opposite side and allow to marinate 15 - 30 minutes longer.
- Preheat a pan over medium-high heat during last 10 minutes of marinating.Brush
- Spritz olive oil on pan. Place mahi on pan and cook for about 3 minutes per side or until just cooked through.
Coconut Rice
- While the Mahi is marinating prepare coconut rice.
- In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
- Cover and simmer until liquid has been absorbed.
- Fluff with a fork, then let rest 5 minutes.
Mango Salsa
- While the Mahi is grilling prepare salsa.
- In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water.
- Season with salt and pepper to taste.
- Serve Mahi warm with coconut rice top with avocado mango salsa.
Nutrition
Serving: 2g
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