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Mahi Mahi Recipe

Inspired by Streetcar 520

Time45m

Serves4

coconut cilantro rice / mango jalapeño pico / roasted red pepper sauce

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Ingredients

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Coconut Cilantro Rice

1 cups Basmati rice

1 cups Coconut milk

1 cups Water

1 tbs Fresh cilantro, chopped

1/2 tsp Celtic sea salt

Mango Jalapeño Pico

1 cups Mango, diced

1 tbs Jalapeño, finely chopped

1/4 cups Red onion, finely chopped

1 tbs ReaLime juice

to taste Celtic sea salt

Roasted Red Pepper Sauce

1 cups Roasted red peppers, jarred

2 cloves Garlic, minced

2 tbs olive oil

1 tbs Aged balsamic vinegar

to taste Celtic sea salt

to taste black pepper

Mahi Mahi

4 pieces Mahi Mahi fillets

2 tbs olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Coconut Cilantro Rice

1

Cook the Rice

In a saucepan, combine basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender. Remove from heat and fluff with a fork. Stir in chopped cilantro.

Mango Jalapeño Pico

2

Prepare the Pico

In a mixing bowl, combine diced mango, jalapeño, red onion, and lime juice. Season with salt to taste. Mix well and let it sit for at least 10 minutes to allow flavors to meld.

Roasted Red Pepper Sauce

3

Make the Sauce

In a blender, combine roasted red peppers, garlic, olive oil, balsamic vinegar, salt, and pepper. Blend until smooth. Adjust seasoning if necessary.

Mahi Mahi

4

Cook the Mahi Mahi

Preheat a grill or skillet over medium-high heat. Brush mahi mahi fillets with olive oil, lemon juice, salt, and black pepper. Cook for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork.