Pan Seared Mahi Mahi over Sticky Coconut "Rice" with Mango Salsa

PREP 15 mins
COOK 20 mins
TOTAL 35 mins
Yields 4

INGREDIENTS :

    For the salsa

  • 1 mango, peeled and diced
  • 1/4 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 jalapeño, seeded and finely diced
  • 1 avocado, peeled and diced
  • juice of 1 lime
  • 1/4 teaspoon of coarse sea salt
  • For the rice

  • 2 tablespoons coconut oil
  • 1 head cauliflower, stem removed, roughly chopped
  • 1/2 cup canned coconut milk or coconut cream (I used coconut cream)
  • pinch of salt
  • 1/4 cup unsweetended shredded coconut
  • For the fish

  • 2 tablespoons butter (or coconut oil if you don't do dairy)
  • 1 tablespoon olive oil
  • 4 pieces of mahi mahi
  • 1/2 teaspoon coarse sea salt
  • cilantro, to garnish
  • unsweetened shredded coconut, to garnish

DIRECTIONS :

  1. Mix together salsa ingredients and place in fridge.
  2. Add chopped cauliflower to a food processor with the shredding attachment to “rice” the cauliflower.
  3. Place over large pot over medium heat, add coconut oil then add riced cauliflower. Add coconut milk/cream along with a little salt. Mix together to incorporate and let cook for 10-12 minutes or until soft. Once soft, add shredded coconut, mix, then turn down heat to low to keep warm.
  4. Add a large sauté pan over medium-high heat. Add butter and olive oil. Once very hot, pat mahi mahi dry and salt on both sides, then add to the pan and cook on both sides for 5-7 minutes. Do not crowd pan because that will make the fish steam instead of getting a nice crust on both sides. Cook in batches, if needed.
  5. Place mahi mahi on top of coconut rice, top with mango salsa and garnish with cilantro and shredded coconut.

by

INGREDIENTS :

    For the salsa

  • 1 mango, peeled and diced
  • 1/4 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1/2 jalapeño, seeded and finely diced
  • 1 avocado, peeled and diced
  • juice of 1 lime
  • 1/4 teaspoon of coarse sea salt
  • For the rice

  • 2 tablespoons coconut oil
  • 1 head cauliflower, stem removed, roughly chopped
  • 1/2 cup canned coconut milk or coconut cream (I used coconut cream)
  • pinch of salt
  • 1/4 cup unsweetended shredded coconut
  • For the fish

  • 2 tablespoons butter (or coconut oil if you don't do dairy)
  • 1 tablespoon olive oil
  • 4 pieces of mahi mahi
  • 1/2 teaspoon coarse sea salt
  • cilantro, to garnish
  • unsweetened shredded coconut, to garnish

DIRECTIONS :

  1. Mix together salsa ingredients and place in fridge.
  2. Add chopped cauliflower to a food processor with the shredding attachment to “rice” the cauliflower.
  3. Place over large pot over medium heat, add coconut oil then add riced cauliflower. Add coconut milk/cream along with a little salt. Mix together to incorporate and let cook for 10-12 minutes or until soft. Once soft, add shredded coconut, mix, then turn down heat to low to keep warm.
  4. Add a large sauté pan over medium-high heat. Add butter and olive oil. Once very hot, pat mahi mahi dry and salt on both sides, then add to the pan and cook on both sides for 5-7 minutes. Do not crowd pan because that will make the fish steam instead of getting a nice crust on both sides. Cook in batches, if needed.
  5. Place mahi mahi on top of coconut rice, top with mango salsa and garnish with cilantro and shredded coconut.

by

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Greek Chicken Bowls

5.0 rating
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