Summer Mahi with Mango-Tomato Salsa & Coco-Ginger Rice
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
- 3-4 Mahi Mahi Filets- fresh or thawed
- Blackened Seasoning of choice
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- 2 Microwave Packages Coconut Rice
- 1 TBSP fresh ginger, minced
- 1 c Diced Tomato
- 1 c Diced fresh mango
- 1/2 diced red onion and/or shallot
- juice of 1 lime wedge
- 1/2 c chopped fresh cilantro
Instructions
- Start by making the Mango-Tomato Salsa: Chop the tomato, mango, onion, and cilantro and mix in a decorative bowl. Squeeze the juice of the lime wedge over top and season with salt & pepper. Set aside. (This can done ahead of time and refrigerated if desired)
- Placed the Mahi filets on a parchment-lined cookie sheet. Drizzle with olive oil, season lightly with salt & pepper, and heavily with blackened seasoning. Bake at 400 F for about 10-12 minutes or until internal temp reaches 137-145 F.
- Heat a little olive oil in a pan and cook the fresh ginger for 2-3 minutes. Meanwhile microwave the rice and place into a serving bowl. Top with the cooked ginger.
- Arrange all on a large serving platter and sprinkle fish with more cilantro to garnish. ENJOY!
