Best Coconut Mango Grilled Fish With Rice Recipe 385 Recipes

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

COCONUT MANGO GRILLED FISH WITH RICE RECIPE - (3.8/5)

Steps:

• In a large bowl, combine ½ cup cilantro, 1½ tablespoons ginger, diced mango, brown sugar, lime juice and 6 ounces lite coconut milk. Reserve one cup of this mixture, cover and refrigerate. Purée remaining mixture. Place fish fillets in large plastic or glass dish. Pour puréed mixture; cover and refrigerate at least 1 hour. Preheat grill to medium heat and lightly coat grill rack with oil or cooking spray. Remove fillets from marinade and place on prepared grill rack. Cook the fish, brushing several times with puréed marinade, until it is cooked through and opaque in the center, turning fish after 4 to 5 minutes, until desired doneness. In a medium saucepan combine rice, water, remaining coconut milk, and remaining ginger and bring to a boil. Reduce heat and simmer on low heat for 15 minutes. Fluff with a fork and stir in remaining cilantro. To serve, divide rice evenly on the center of four plates. Top with one cooked fish fillet. Spoon 1/4 cup reserved marinade/salsa over fish. Garnish with fresh cilantro, if desired.

GRILLED MANGO COCONUT RICE

Steps:

• Oil grill and preheat barbecue to medium-high.
• Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
• Grill pepper until lightly charred, about 3 to 4 minutes per side.
• Grill mango until hot, about 2 minutes per side.
• Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
• Preheat oven to 350°F.
• Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
• Add rice to pan and drizzle with remaining olive oil.
• In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
• Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
• Bake one hour or until all liquid is absorbed.
• Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
• Serve rice with mango, pepper and green onion slices.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.