Mahi Mahi with Coconut Rice

My little sister, Madelyn, is a pescetarian, so I am always looking for another easy way to make fish. I hope she will give this one a try! I made this recipe last night for my family, and my husband really liked it. I think this recipe would be a good one to serve company because it looks impressive and it is unbelievably easy. I am sure there are a number of ways you could vary this dinner to dress it up and make it your own. And a note about the coconut rice- My husband, a confirmed hater of coconut, LOVES coconut rice and right now this is his favorite way to eat rice. Who would have thought? This recipe- as is- has few ingredients and is therefore perfect for a quick and fabulous weeknight meal. Perfect for impressing the husband apparently.

MAHI MAHI

1 1lb. of mahi mahi fillets

2 Tablespoons of Wheat-Free Tamari Sauce

1/2 T of grated fresh ginger

juice of one lime

sea salt

pepper

Directions:

In a shallow baking dish, mix together the lime juice, tamari sauce, and grated ginger. Place the fish in the baking dish and coat both sides with desired amount of sea salt and pepper. Spoon marinade over fish. Marinate in the fridge for about 30 minutes. In the meantime, get your rice cooker going with the coconut rice (see directions below).

Increase the heat to about med-high. Heat your olive oil until almost smoking, place the mahi mahi in the skillet and cook until both sides are browned, about 10-12 minutes. I spooned a little extra marinade on my fish before browning the other side, but it is optional. When mahi mahi is just cooked through, remove from the skillet.

Serve with a lime wedge, coconut rice, and vegetable of choice.

COCONUT RICE

2 cups jasmine rice

1 can unsweetened coconut milk

1 cup water

1/2 teaspoon grated fresh ginger

salt to taste

just a squeeze of lime juice

DIRECTIONS:

Mix the ingredients for the coconut rice together in your rice cooker and cook according to the manufacturer’s instructions. Eyeball the liquid level and make sure it seems right to you. If it comes out moist, remove the lid and place a dishtowel over the rice cooker and it will fluff up your rice. I had perfect rice with the above measurements. This recipe make a ton of rice because I like eating leftovers the next day for breakfast or lunch. Simply cut the recipe in half if you don’t need that much rice.

Note: It is possible that some rice cookers don’t perform as well as others (i.e. might burn the bottom of the rice), so if this doesn’t work try making coconut rice on the stove. Mine is a medium of the road rice cooker and it worked fine.

If you don’t have a rice cooker, go buy one! I use mine about 3 times a week. A Rice cooker is also great to have when you are traveling gluten-free.

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Posted by Natalie
Filed under: Fish Recipes

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