Exquisite Gluten-Free Polynesian Lunch: Aromatic Grilled Fish with Pineapple Salsa and Coconut Rice
Discover this exquisite gluten-free Polynesian lunch recipe featuring mouthwatering grilled Mahi-Mahi served over fluffy coconut rice and tangy pineapple salsa. Experience a taste of the tropics with this gourmet dish, perfect for an elegant meal or a special occasion.
Allergens
Fish, Coconut (for coconut rice)
Ingredients
- 1. 2 (6 oz) Mahi
- Mahi fillets 2. 1 cup long grain white rice 3. 1 can (14 oz) coconut milk 4. 1/2 cup fresh pineapple, diced 5. 1/2 cup red bell pepper, finely chopped 6. 1/4 cup red onion, finely chopped 7. 1 tablespoon fresh cilantro, chopped 8. 2 tablespoons olive oil 9. Salt and pepper, to taste 10. Lemon wedges, for garnish
Instructions
- In a medium saucepan, combine the rice, coconut milk, and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and the liquid has been absorbed.
- Season fish fillets with salt and pepper. In a preheated grill pan over medium high heat, cook the fish for 5 6 minutes per side or until cooked through.
- While the rice is cooking, prepare the salsa by combining pineapple, bell pepper, red onion, and cilantro in a bowl. Drizzle with olive oil and season with salt and pepper to taste. Let it sit for 10 minutes before serving to allow flavors to meld.
- Serve the grilled fish over a bed of coconut rice, spooning the pineapple salsa on top and garnishing with lemon wedges.
Chef’s Insight
The key to this dish is balancing the flavors and textures. Make sure the fish is cooked evenly, the rice is fluffy, and the salsa has a perfect mix of sweetness and tanginess.
Notes
Make sure to use fresh, high-quality ingredients for the best flavor profile.