Baked Mahi Mahi Recipe
Tamari-Ginger glaze, grilled pineapple salsa, coconut basmati rice
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Ingredients
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Mahi Mahi
Grilled Pineapple Salsa
Coconut Basmati Rice
Method
Preparation
Preheat your oven to 375°F (190°C).
In a bowl, mix together the tamari sauce, grated ginger, minced garlic, honey, sesame oil, salt, and black pepper to create the glaze.
Place the Mahi Mahi fillets in a baking dish and pour the tamari-ginger glaze over them. Let them marinate for 15-20 minutes.
Coconut Basmati Rice
Cook the Rice
In a saucepan, combine the basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and has absorbed the liquid.
Grilled Pineapple Salsa
Prepare the Salsa
Grill the diced pineapple on a grill pan or outdoor grill until caramelized (about 5-7 minutes). In a bowl, combine the grilled pineapple, red onion, red bell pepper, cilantro, lime juice, and salt. Mix well and set aside.
Baking Mahi Mahi
Bake the Fish
Place the marinated Mahi Mahi in the preheated oven and bake for 20-25 minutes or until the fish flakes easily with a fork.
Serving
Plate the Dish
Serve the baked Mahi Mahi on a bed of coconut basmati rice, topped with grilled pineapple salsa.