Polynesian Feast for Two: Grilled Mahi-Mahi with Coconut-Lime Rice and Pineapple Salsa

Allergens

Fish, Gluten (if using pre-seasoned rice)

Ingredients

• 2 Mahi
• Mahi fillets (6 oz each) 1 cup Jasmine rice 1 cup Coconut milk 1 tbsp Lime zest 1/4 tsp Salt 1/4 tsp Black pepper 1 tbsp Olive oil 1 Pineapple, diced 1 Red bell pepper, diced 1 small Red onion, finely chopped 2 tbsp Fresh cilantro, chopped 1 tbsp Lime juice 1 tbsp Honey

Instructions

1. Rinse the rice under cold water and drain. In a saucepan, combine the rinsed rice, coconut milk, lime zest, salt, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and has absorbed all the liquid. Set aside. Meanwhile, preheat an outdoor grill or grill pan to medium high heat. Season the mahi mahi fillets with salt and pepper, then brush with olive oil. Grill for 4 5 minutes per side or until cooked through. Remove from heat and let rest. In a bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and honey. Toss gently to mix and let it sit for about 10 minutes to allow the flavors to meld. Assemble the dish by placing a portion of coconut lime rice on each plate, topping with a grilled mahi mahi fillet. Spoon the pineapple salsa over and around the fish and serve immediately.

Chef’s Insight

To enhance the tropical flavors, consider using a coconut oil spray instead of olive oil when cooking the fish. This will add a subtle coconut aroma and taste to the dish.

Notes

For a beautiful plating presentation, garnish with a sprig of fresh cilantro or a lime wheel. Serve with a side of steamed vegetables or a mixed green salad for added nutrition and variety.