A perfectly ripe mango with all its succulence nearly bursting from the skin was hollering my name from my otherwise pathetically empty fridge. A can of Coconut milk and Jasmine rice were in plain sight in my pantry and I knew that with some searching, I'd find some lemons and oranges that were hidden but patiently resting and waiting for for some groping. Yes, groping. However, and to my dismay, not a single package of fresh meat was present, encouraging a typical "UGHHH". I knew excatly what I wanted to make and this meatless kitchen was posing a bit of a problem. Publix is only two minutes away so if I wanted to create any concoction at all, I would need to gather the motivation to jump in my car and go. A good mild fish always pairs perfectly with a tropical fruit salsa. It is one of my chief go-to cuisines and is a serious "people- pleaser" with minimal effort. Below you will find my extra clear directions that even an amateur should be able to follow (hopefully).
Citrus Grilled Mahi-Mahi over Coconut rice, topped with Mango Salsa
4 Mahi-Mahi fillets
2 lemons (for zesting)
1 orange (for zesting and juicing)
1 can Coconut Milk
1 cup Jasmine Rice, rinsed
1/4 cup Vegetable Broth
1 mango, chopped
1 vine-ripened tomato, diced
1/2 cup Red onion (diced)
1/3 cup Cilantro, chopped (or more if you love it like me)
1 tsp. Jalapeno, minced (throw in a few seeds)
1 clove garlic, pressed or minced
2 tbsp. Olive Oil
1 tbsp. lime (or lemon) juice
1-2 tsp. salt
1) Prepare salsa as listed above. Set aside for the flavors and acids "do their thing"
2) Add rice, coconut milk, vegetable broth and some salt to pot on medium high heat, stirring until boiling (milk will burn otherwise, duh). Cover and simmer for 18 min.
3) Pat fillets dry with paper towel. Season with salt on both sides.
4) Zest both orange and lemons with microplane or fine grater and smooth onto both sides of Mahi filets.
5) Heat an oiled non-stick grill pan or an outdoor grill to medium high. Cook Mahi fillets, about 4 minutes on each side, just until cooked through.
6) In the last minute of cooking, squeeze juice from the orange onto fillets, with your palm catching the seeds from underneath.
7) Fluff rice, serve Mahi over rice.
8) Top with Mango Salsa.
And for a Slightly superior Spin-off...
Coconut-Crusted Mahi with Pineapple Salsa
1) Substitute 1 1/2 cups diced pineapple for the Mango in the Salsa.
2) Crusting the fish- Dredge the Mahi fillets in flour, then coat both sides in egg wash and then coat in shredded uncooked Coconut (can be hard to find, just ask for help)
3) Lightly fry filets in 1/2 inch of preferred oil on medium high heat.
4) Trade out the vegetable broth in the Jasmine rice for Thai Curry broth (if you can find it-its somewhere in the Ethnic aisle) and a tablespoon of red curry paste.