Mahi Mahi with Coconut Rice

This is so good! You could make it with any mild white fish. We had it with the Mango Thai Sweet Chili Sauce posted below. Found this recipe on Allrecipes.com. I put some chopped veggies in the marinade with the fish for the last 5 minutes and broiled them with the fish. You can see from the photo that the original recipe has sauteed mangos on top, but try the chili sauce!

• 2 tablespoons olive oil
• 1 1/2 teaspoons soy sauce
• 2 teaspoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons red pepper flakes
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon minced fresh ginger root
• 2 tablespoons chopped green onion (optional)
• salt to taste
• 4 (4 ounce) mahi mahi fillets
• 2 cups uncooked jasmine rice
• 2 cups water
• 1 cube chicken bouillon
• 1 tablespoon butter (optional)
• 3/4 (14 ounce) can coconut milk
• 2 tablespoons white sugar

Directions

1. Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
2. Preheat the oven's broiler and set the oven rack in the middle of the oven.
3. Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
4. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.

Serve the fish on the coconut rice and drizzle with the chili sauce.

Mango Thai Sweet Chili Sauce

Have you ever been to Iggy's and had the sweet dipping sauce they serve with their bread? Love that stuff. And I had a mango version on some blackened fish & coconut rice recently. So I decided I would try to find a recipe. This one is adapted from shesimmers.com.

I have made this twice, once without mangos (I made the recipe as found on the website) and once with mangos. Be sure and buy red chili peppers, they make the sauce look so pretty! You can buy green jalapenos and let them turn red, but they get rather limp and the red is not really pretty. Leaving the seeds in the chilis makes the sauce much hotter. The original recipe also had more garlic, more vinegar and more salt (too much for my taste!). This sauce keeps in the fridge for a really long time.

This is also good on spring rolls, edamame, and whatever else you dip in sauces.

2 large cloves garlic, peeled

1/2 cup diced mango

4 large red chili peppers

1 cup sugar

1 1/2 cups water

1 tsp salt

1/4 cup white vinegar

2 Tbs. cornstarch

4 Tbs. water

In a blender, puree together all the ingredients, except the last two. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until the mixture thickens up a bit and the garlic & pepper bits begin to soften, 3-5 minutes.

Combine the cornstarch and water. Whisk this into the sauce and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the pepper bits. Otherwise you get a thin sauce with all the little pieces floating on the surface.

Let cool completely before storing in a glass jar and refrigerate. Makes about 2 1/3 cups sauce.