“Polynesian Lunch: Exotic Grilled Fish with Coconut Rice & Fresh Mango Salsa”

Allergens

Fish (Fish) - Coconut (Tree Nut)

Ingredients

• 4 (6 oz) fish fillets, such as Mahi Mahi or Tilapia
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• Salt and pepper, to taste
• 2 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil

Instructions

1. In a saucepan, combine the jasmine rice, coconut milk, and water. Season with salt and pepper, then bring to a boil. Reduce heat to low, cover, and cook for 18 20 minutes or until the rice is tender and has absorbed the liquid.
2. Preheat grill to medium high heat. Season fish fillets with salt and pepper, then place on the preheated grill. Cook for 4 5 minutes per side or until cooked through.
3. In a mixing bowl, combine the diced mangoes, chopped red bell pepper, chopped cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
4. Divide the coconut rice among four plates, then top each portion with a grilled fish fillet. Spoon the fresh mango salsa over the top of the fish and serve immediately.

Chef’s Insight

To enhance the flavor of the coconut rice, add a pinch of saffron threads while cooking.

Notes

Adjust the spice level of the mango salsa to your preference by adding more or less lime juice and salt.