Grilled Mahi-mahi with Pineapple and Coconut Brown Rice
Yesterday while sitting at breakfast we started discussing what we wanted to make for dinner…always a good thing to do BEFORE you eat a full breakfast or you might never come up with anything 😉 We decided we wanted to do some type of whitefish on the grill and here is what we came up with! I couldn’t wait to share this one with you because it’s a perfect summer meal.
Ingredients for mahi-mahi –
- 2 4-6 ounce mahi-mahi filets
- 1/2 of red onion, thinly sliced
- 1 1/2 cups of largely chopped pineapple (or preferrably 4 slices 1/2″ thick. All we had was chopped pineapple so that’s what we used)
- olive oil to coat onion and pineapple
- canola oil to coat the grill
Ingredients for marinade –
- 2 TBL low sodium soy sauce
- 1 TBL rice wine vinegar
- 1 garlic clove, minced
- 1 tsp brown sugar
- dash of crushed red pepper
Mix all ingredients together and pour on top of mahi-mahi. Marinate the filets in an airtight container for at least 30 minutes.
Directions for mahi-mahi –
Rub the onion and pineapple slices in olive oil and place on a grill pan. Liberally oil the grates on your grill so the fish will not stick. Place the mahi-mahi skin side up and grill on medium high heat (around 450 degrees) for 3 minutes. This will give the filets some nice grill marks for your presentation. Then, gently flip to skin side down and drop the temperature to medium heat (around 400 degrees) and cook for another 5-6 minutes. The filets will easily come right off of the skin for plating. Cook the onions and pineapple 3 minutes a side on medium high heat. If you are talented like my awesome husband then you should be able to do these while your mahi-mahi is cooking. 🙂
While Matt was taking care of this part, I was making the rice inside. You can use any type of rice for this recipe. I used short grain brown rice. My rice called for 1 cup of rice to two cups of water. Instead of water, I used 1 cup of coconut milk (full fat for more flavor) and 1 cup of broth (low sodium veggie or chicken will do). Cook according to package directions. Once rice is done add in 1 cup diced pineapple and 1/4 cup diced green onions and it is ready to serve.
Any green vegetable would make a good addition to this meal. Last night I roasted up some broccoli tossed in olive oil and fresh garlic. Simple and tasty.
Once the mahi-mahi is finished cooking, gently slide the filet off of the skin and put on a plate. Finely dice up the onion and pineapple and put on top of the fish. Scoop up some of that flavorful rice and add a side of broccoli and you’ve got yourself an easy and yummy summer meal. Let me know if you try this and what you think!
