Ingredients
Units
Scale
For the Mahi Mahi:
- 4 Mahi Mahi fillets
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
For the Coconut Basmati Rice:
- 1 cup Basmati rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon sugar
- Pinch of salt
For the Avocado Mango Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Instructions
- Begin by preparing the rice. In a medium pot, combine the Basmati rice, coconut milk, water, sugar, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, start on the salsa. In a bowl, combine the diced mango, avocado, red bell pepper, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine. Refrigerate until ready to serve.
- Pat the Mahi Mahi fillets dry with paper towels. Coat each fillet with the blackening seasoning, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the Mahi Mahi fillets and cook for 3-4 minutes on each side or until the seasoning is charred and crispy and the fish is cooked through.
- To serve, spoon a generous portion of the coconut Basmati rice onto each plate. Place a blackened Mahi Mahi fillet on top of the rice and then finish with a heaping scoop of the avocado mango salsa.
