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.