Grilled Marinated Fish With Tropical Salsa And Coconut Rice
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
1 pinch cayenne pepper
4 troll-caught mahi mahi fillets (6 to 8 ounce size), skin on
toasted coconut flakes, garnish
chopped cilantro, garnish
***Coconut Rice***
1 cup coconut milk
1 1/2 cup water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro
***Tropical Salsa***
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno pepper
1 teaspoon minced garlic
1 pinch salt
Directions:
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute.
Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
For Coconut Rice: In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low.
Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
For Tropical Salsa: Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
To Serve: Spoon the coconut rice into the center of individual large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
Recipe Source: Emeril Lagasse
Recipe Location: https://www.cdkitchen.com/recipes/recs/807/Grilled-Marinated-Fish-With-Tr118266.shtml
Recipe ID: 89139
Nutrition:
per serving: 749 calories, 38g fat, 62g carbohydrates, 44g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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