Chef Tee’s Mahi Mahi w/Coconut Rice & Mango Salsa

S n p logoServes 2 to 4
Prep time: 1 hour and 15 minutes; cooking time: 10-to-15 minutes

Instructions

  • 2 Tbsps. olive oil
  • 1 ½ tsps. soy sauce
  • 2 tsps. lemon juice
  • 1 clove garlic, crushed
  • 2 tsps. red pepper flakes
  • 1 tsp. fresh ground black pepper
  • ½ tsp. fresh ginger root, minced
  • 2 Tbsps. green onion, chopped (optional)
  • Salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • Coconut rice
  • Mango Salsa
  • Optional garnishes — avocado slices, cilantro

Directions

  1. In large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, salt.  Add fish; toss to evenly coat fillets w/oil mixture.  Cover bowl w/plastic wrap; marinate in frig for 1 hour.
  2. Set oven rack in middle of oven; preheat oven broiler.
  3. While rice cooks, remove fish from marinade; shake off excess marinade. Discard remaining marinade.
  4. Place fish in large baking dish, in a single layer.  Broil in preheated oven until fish flakes easily w/fork (about 10-to-15 minutes).  (If fish browns too quickly, cover baking dish w/aluminum foil.
  5. Serve by placing a mahi mahi fillet over a scoop of hot rice; top w/mango salsa, optional garnishes.

*Note: Try grilling mahi mahi on a hot, seasoned grill instead of broiling it.