Okay I’m newly back and while I have made numerous new things recently, this was so good that I had to post it right away. I referenced two different recipes to come up with my own version and I didn’t want to forget it. Plus, my friend asked me for the recipe, so here it goes:
Ingredients:
Mango Salsa:
- 2 ripe mangoes, chopped
- 1 ripe avocado, chopped
- 1 bell pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1/2 red onion, diced
- 4 radishes, diced
- 1/4 cup cilantro leaves, minced
- 1 lime, juiced only
- 1/2 tsp garlic salt
- 1/2 tsp jalapeno powder (optional)
Coconut Infused Rice:
- 2 cups rice (rinsed until water runs clear)
- 2 cups coconut milk (1- 15 oz can)
- 1 cup water
- 1 tsp salt
Pan Fried Mahi Mahi Ingredients:
- 2 Mahi Mahi filets
- 2 Tbsp flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp thyme
- 2 Tbsp coconut oil
- 1 lime, juiced
Instructions:
- Prepare the mango salsa by combining all the salsa ingredients in a bowl: chopped mango, chopped avocado, chopped bell pepper, chopped jalapeño, diced onion, diced cilantro, lime juice, garlic salt, and jalapeño powder. Cover and refrigerate in the fridge until ready.
- Prepare the coconut infused rice: combine rice, coconut milk, water, and salt in a rice cooker and turn on. If you don’t have a rice cooker then combine ingredients in a medium pot over high heat and bring to a boil, then reduce heat to low and cover for 15 minutes. Prepare the fish while the rice cooks. After 15 minutes remove from heat and fluff rice.
- Prepare the Mahi Mahi: Combine the spices and flour in a shallow bowl. Pat the fillets dry with paper towels then coat in the flour spice mixture. Add the coconut oil to a pan over medium/high heat and once heated add fish to the pan. Cook for 4 minutes on one side then flip and cook for another 4 minutes.
- Serve with coconut rice, fish, and top with salsa and a fresh squeeze of lime juice. Enjoy!
