Grilled Mahi with Tropical Salsa and Coconut Rice

Grilled Mahi with Tropical Salsa and Coconut Rice

This is really three recipes in one. And each is awesome on its own. We snacked on the tropical salsa with blue corn tortillas chips. The coconut rice could accompany grilled chicken. It’s just delicious. And the grilled mahi, marinated in olive oil, orange juice, lime juice, garlic, and cilantro is fresh and flavorful. It’s all so good. Don’t let your lack of a grill stop you, the fish could be roasted, broiled, or pan-fried as well. Here’s to summer and hopefully many more meals like this!

Ingredients

  • Mahi:
  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 Tbsp. orange juice
  • 2 Tbsp. lime juice
  • 2 Tbsp. fresh cilantro
  • 5 cloves garlic, smashed
  • 1 tsp. salt
  • 1 tsp. cumin
  • pinch cayenne
  • 4 (~6 oz.) mahi mahi fillets
  • toasted coconut flakes, garnish
  • chopped cilantro, garnish
  • Coconut Rice:
  • 1 cup coconut milk (I used a full can of light coconut milk and reduced the water to 1/2 cup)
  • 1 1/2 cups water
  • 1 tsp. salt
  • 3/4 tsp. sugar
  • 1 cup long grain white rice
  • 3 Tbsp. chopped fresh cilantro
  • Tropical Salsa :
  • 1 ripe mango, peeled, seeded, and diced
  • 1 ripe avocado, peeled, seeded, and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 Tbsp. chopped fresh cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. minced jalapeno (or a pinch of cayenne pepper)
  • 1 tsp. minced garlic
  • salt and freshly ground black pepper, to taste
Read the whole recipe on A Hint of Honey