Seared Mahi-Mahi with Mango Sauce and Fragrant Rice

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

RICE:
  • 2 scallions, green parts only, chopped
  • Salt
    MANGO SAUCE:
    • Salt and freshly ground black pepper
    • 1 tablespoon chopped fresh cilantro leaves
    • 1 clove garlic, quartered
    • 1 teaspoon chopped fresh ginger
      FISH:
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      Directions

      For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.

      For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.

      In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.

      Heat a large, nonstick saute pan over medium-high heat.

      Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.

      Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.

      When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.

      Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

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