Mahi Mahi with Mango Salsa and Coconut Rice

The smell of fish cooking reminds me of vacations in Florida visiting my grandparents. My grandpa out on the screened-in porch grilling, maybe simultaneously smoking a cigar, while Mom and Grandma chatting away while prepping a side dish or two in the kitchen. And us helping set the dining table.

These are the memories that flooded my head as I grilled up some Mahi Mahi yesterday night – indoors, on my grill pan, while outside the window there was gray 40º weather. Different setting altogether. But I could care less, because the memories and that SMELL transported me and made me so happy!

This is one of those meals, because of those early marriage cooking days, that I look at and think, “Did I do that?!”

I usually pull from a recipe but adjust it a little. In this case I pulled from multiple recipes, so contrary to my normal posts, I will be including the actual recipe for you.

Let’s start with the salsa, because that’s what I prepped ahead of time.
SALSA
1 mango, chopped
1/4 diced red onion
4-5 strips of red pepper, diced
1/4 cup or so cooked sweet corn (I used the microwavable frozen kind –OHI– but I’m sure fresh off the cob would be even better)
Juice from half a lime
Dash salt

Combine all ingredients and stir. Adjust to taste. Easy! I wouldn’t change a thing.
Except…
Well, here’s an opportunity to explain my view of kid-friendly. To me, kid-friendly means the meal is prepared in bite-size, easy to eat portions. It can also mean adjusting to their spice tolerance. Next time, per my daughter’s request, I will add yellow and orange peppers. Maybe even omit the red, or just use less, because as she pointed out, the yellow and orange are sweeter. Another change I might make: substituting yellow or white onion, and maybe even lightly sautéing them with the peppers before adding to the salsa. But for adults, this original recipe was PERFECT.
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‘Blackened’ spices for Mahi Mahi
1 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground mixed peppercorn
2 tablespoons olive oil
2 tablespoons lite coconut milk

Again, combine all ingredients except coconut milk and make a paste. Just before using, add the coconut milk. It will look like a vinaigrette.
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You can use a pastry brush to spread this on your fish (1.25 lbs Mahi Mahi). I dipped the first piece and then just used my finger to spread it. That’s how we do in my kitchen 😉

Now I have to make a side note. I opened the package from the meat counter and realized I forgot to ask them to take the skin off the Mahi. AHHHHHH! I don’t have a filet knife. I’ve never really even learned how to de-skin a fish. (Is that even the right term? I’m sure there’s a more professional culinary term for this but it escapes me at the moment.) Did I panic with the clock tick tick ticking away the time until dinner? Mm. I chose to keep my head and just do it myself. So out came my raw meats cutting board and my paring knife (the best substitution I had). I tried to remember what I’ve ever seen of someone de-skinning a fish on TV. I put one hand on top of the skin and wiggled the knife underneath, to the point of being afraid I was going to slice my upper hand open. Once I had a good portion of the skin off, I started to pull it up so I had a better view underneath it.  Amazingly, I didn’t cut myself at all, the whole time. And I didn’t even butcher them too badly. (I SWEAR, no pun intended. I literally thought this last night when I stood back and surveyed my work.)
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So! Now for the cooking. Heat your grill pan over medium high heat. Spray with a non-stick cooking spray. **One thing I’ve learned from watching cooking show after cooking show is when you are using a grill pan, MAKE SURE IT’S PIPING HOT before you put anything on it, otherwise your stuff will stick. You’ve been warned.**  Place your fish on the grill and cook for “approximately 4 minutes on each side or until desired doneness.” That’s what the recipe said that I based this on. It worked, the fish was SO DELICIOUS. My 5 year old daughter even said, “MOM! You’re right. I DO like this fish! The inside… it’s so moist … and juicy!”
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COCONUT RICE
2 cups dry brown Minute rice
1 1/4 cup lite coconut milk
1 1/2 cup water

Soak your rice in water to remove some of the starchiness, if desired. (Again, this is what the recipe told me to do – but she was using long grain rice and I was using minute rice. I did do it, and I think it did actually help remove some of the dry starchiness, especially since I was using brown rice.) Put the coconut milk and water in your pot and bring to a boil. Add the rice and cook according to package directions. Actually, the package said to bring back to boil, simmer for 5 minutes, and let stand for 5 minutes. I probably let it cook more like 7-10, let it stand, and then reheated it a teensy bit before I plated it. One thing: KEEP A CLOSE EYE ON THIS! Any time I’m boiling milk I pay extra attention, but last night was one of those times that couldn’t be helped… Some of the kids were arguing, or someone got hurt, and I swear even though I only walked away for 90 seconds, my pot was suddenly boiling over. Anyway just watch it, because I had to keep removing the lid to release some steam so it wouldn’t boil over again. (And that’s even using my awesome “sure simmer” function on my electric oven. Yes I love it.)

Guess what? I had the coconut milk, corn, and rice in my OHI, so all I paid for this dinner was probably $10-11. Score!

Now! Spoon some rice onto your plate, top it with a piece of Mahi, and spoon some salsa on top. Done! Now go feed your family some surprisingly easy, joyfully affordable, shockingly healthy, tantalizingly delicious and fresh food!
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