Sunday, June 5, 2011

Grilled Mahi Mahi with Tropical Salsa and Coconut Rice

For the last month I have been eating a little different, in a good way!  I have been healthy and aware of what I am eating.  Without going into too much detail, I am doing Body for Life by Bill Phillips which is a new way of eating and exercising.  It is great!  I am exercising 6 days a week and eating my 5-6 small meals a day. 

Click here to check out Body for Life a little more in depth.

Due to changes in my eating habits I have been trying to incorporate fish a LITTLE more.  It is so healthy, light and easy to prepare.  I have been sticking to lighter (less fishy) fish such as mahi-mahi and halibut.  So far, I have made both once and I LOVED the taste and texture.  Kyle approved of this recipe 100% so I will be making this one a few more times! =)  It is a little easier to make this recipe in the summer due to all the fresh fruit.  It’s cheaper and you can a good amount of options.    

When I am searching for recipes I usually go to good ol’ and enter what I am looking for.  A good amount of the time I end up getting my recipes from  It’s hard not too with all of the options and reviews! =)  With that being said, I knew that with this fish recipe I wanted something good!  Not just okay, but good!  When I am looking for a mind blowing recipe that I know will turn out great I go to Emeril!  It is hard to go wrong with a food network star.  With Emeril’s recipe pulled up on the lap top, I got busy in the kitchen.  I did make some changed though simply because I didn’t have everything that was listed in the recipe.  It still turned out fabulous and this is going to be one of my go to recipes when it comes to mahi-mahi.
Source: adapted from Emeril Lagasse Grilled Marinated Fish with Tropical Salsa and Coconut Rice


For fish:

1/2 cup sliced yellow onions
1/4 cup olive oil
2 T. orange juice
2 T. lime juice
2 T. fresh cilantro
5 cloves garlic (smashed)
1 t. salt
1 t. cumin
Pinch cayenne
4 (6 to 8-ounce) mahi-mahi fillets

For Salsa:

1 ripe mango (diced)      Omitted.  Instead I added 1 peach since it was what I had on hand.  
1 ripe avocado (diced)     Omitted
1/2 cup fresh pineapple (diced)
1/4 cup red onions (minced)
1/4 cup red bell peppers (minced)
3 T. chopped fresh cilantro
1 T. fresh lime juice
2 t. jalapeno (minced)
1 t. garlic (minced)
Pinch salt

For coconut rice:

1 cup coconut milk
1 1/2 cups water
1 t. salt
3/4 t. sugar
1 cup long grain white rice
3 T. chopped fresh cilantro


For fish:
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne.
Place the fish in a large, non-reactive baking dish.
Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil.
Remove the fish from the marinade.
Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute.
Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness.

NOTE: I used my George Foreman grill and it turned out perfect!! (Dumb TN law now allowing BBQ’s near buildings.)

For salsa:

Combine the mango (or peach), avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine.
Adjust seasoning to taste.
Let sit for 30 minutes before serving for the flavors to blend.

For coconut rice:

In a saucepan, combine the coconut milk, water, salt, and sugar.
Bring to a boil.
Add the rice, stir well, and reduce the heat to medium-low.
Cover and simmer until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes.
Remove from the heat and let sit without stirring for 10 minutes.
Fluff with a fork.
Add cilantro if wanted.

Wow…information overload.  After compiling all of the ingredients and directions it seems like a lot of work but I promise it’s worth every minute! =)

I served this with a side of asparagus.  It made it look pretty too! =)


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