2 TBLS olive oil 4 4oz mahi mahi fillets
1 1/2 tsp soy sauce 2 cups uncooked jasmine rice
2 tsp lemon juice 2 cups water
1 clove garlic, crushed 1 cube chicken bouillon
2 tsp red pepper flakes 1 TBLS butter
1 tsp black pepper 3/4 (14oz) can coconut milk
1/2 tsp minced fresh ginger 2 TBLS sugar
2 TBLS chopped green onion 1 1/2 tsp butter
salt to taste 1 1/2 tsp sugar
1 1/2 cups fresh mango, cubed
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.
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.
