Gluten-Free Hawaiian Island Seafood Fiesta: Grilled Mahi-Mahi with Coconut Lime Quinoa and Mango Salsa

Allergens

Fish (Mahi-Mahi), Coconut, Soy (in quinoa rinsing)

Ingredients

• 4 (6 oz) Mahi
• Mahi fillets
• 1 cup quinoa, rinsed and drained
• 1 3/4 cups coconut milk
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro leaves, roughly chopped
• Salt and pepper to taste
• Olive oil for brushing

Instructions

1. Preheat the grill to medium high heat (about 375°F). Season Mahi Mahi fillets with salt and pepper to taste. Brush both sides of the fillets with olive oil, then place them on the preheated grill. Grill for 4 minutes per side or until cooked through. Remove from the grill and set aside.
2. In a medium saucepan, combine rinsed quinoa, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and has absorbed all the liquid. Remove from heat and let it stand for 5 minutes.
3. In a small bowl, combine lime zest and juice with cooked quinoa, adjusting seasoning to taste. Set aside.
4. In another mixing bowl, combine diced mango, red bell pepper, red onion, and cilantro leaves. Gently toss with lime juice and season to taste. Cover and let the salsa rest in the refrigerator until ready to serve.
5. To plate, place a generous portion of coconut lime quinoa on each of four plates, then top it with a grilled Mahi Mahi fillet. Spoon mango salsa over the fish and quinoa, garnish with additional cilantro leaves if desired, and serve immediately.

Chef’s Insight

For added flair, garnish each plate with a lime wheel or a sprig of cilantro.

Notes

This recipe is designed to be photogenic and appetizing, with a focus on vibrant colors and textures.