Pan Seared Mahi Mahi over Sticky Coconut “Rice” with Mango Salsa
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
- ¼ 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
- Mix together salsa ingredients and place in fridge.
- Add chopped cauliflower to a food processor with the shredding attachment to “rice” the cauliflower.
- 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.
- 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.
- Place mahi mahi on top of coconut rice, top with mango salsa and garnish with cilantro and shredded coconut.