Polynesian Grilled Mahi-Mahi with Pineapple Salsa and Coconut Rice

Allergens

Fish (Fish) - Dairy-Free (Lactose)

Ingredients

• 4 (6 oz) mahi
• mahi fillets
• Salt and pepper, to taste
• Olive oil, for brushing
• 1 cup uncooked long
• grain white rice
• 1 1/2 cups canned coconut milk
• 1 cup fresh pineapple, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Season mahi mahi fillets with salt and pepper. Brush with olive oil and set aside.
2. Cook rice according to package instructions using coconut milk instead of water for a creamy base.
3. In a bowl, combine pineapple, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Set aside.
4. Preheat grill or grill pan to medium high heat. Grill mahi mahi for 4 5 minutes per side or until desired doneness.
5. To serve, spoon coconut rice onto plates, top with grilled mahi mahi, and ladle pineapple salsa over the fish.

Chef’s Insight

To enhance the mahi-mahi's flavors, marinate it in a mixture of lime juice, garlic, and cilantro for 30 minutes before grilling.

Notes

For an added tropical twist, consider grilling fresh pineapple slices as a side dish.