“Tropical Twilight Hawaiian Dinner: Grilled Mahi-Mahi with Pineapple Salsa and Coconut Rice”

Allergens

Fish (Mahi-Mahi), Soy (optional for additional seasoning)

Ingredients

• 1.5 lbs mahi
• mahi fillets
• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 3 cups water
• Salt, to taste
• 2 cups fresh pineapple, diced
• 1 red bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tsp sugar
• Black pepper, to taste
• Olive oil, for brushing

Instructions

1. In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 18 minutes or until the rice is tender and all liquid is absorbed. Set aside.
2. Preheat a grill or grill pan over medium high heat. Season mahi mahi fillets with salt and black pepper. Brush both sides of the fillets with olive oil. Grill for 4 6 minutes per side, or until cooked through and easily flakes with a fork. Remove from heat and let rest.
3. In a mixing bowl, combine pineapple, red bell pepper, red onion, cilantro, lime juice, sugar, and salt to taste. Toss gently to combine.
4. To serve, spoon coconut rice onto plates, top with grilled mahi mahi fillets, and spoon the pineapple salsa over the fish. Garnish with additional cilantro, if desired.

Chef’s Insight

To enhance the flavors of this dish even further, try marinating the mahi-mahi in a mixture of soy sauce, lime juice, and fresh herbs for an hour before grilling.

Notes

Feel free to adjust the seasoning of the mahi-mahi fillets according to your taste preference. Add some chopped green onions to the pineapple salsa for an extra layer of flavor.