Grilled Mahi Mahi with Coconut Lime Rice and Tropical Fruit Salsa

5 May

2 huge fish fillets, and I mean huge. Like, 3.5 feet long each. While this may seem small to some fish experts, 3.5 feet of fish definitely hits a record for me.

Today was a big day. It was my last day cooking for the entire co-op. To send everyone off on a good note, I made a happy, summery dinner. Ginger glazed n’ grilled mahi mahi (I did a tofu version of the mahi mahi for my veggie friends) with fresh squeezed lime and chopped cilantro over a bed of coconut rice and a tropical salsa, all accompanied by sauteed snap peas and daikon radishes.

So I held my breath and crossed my fingers that this fish would turn out ok. The marinade is simple yet strong and I had to use some arm muscle to slice my fish into nice angled pieces (the scaly skin was tough to cut through). My co-cook, David, got a nice grilling lesson. I made him stand over the smoky grill and be “the fish man”. He did a great job–the fish looked and tasted great with its nice grill marks.

I have definitely learned a lot from cooking in the co-ops and I feel thankful for that experience: seasonal food gets delivered to me, I have the power to feed a lot of people, I can get really creative and try out new ideas…

Next year I am living in an apartment with two friends, and I am excited for the change! I can’t wait to have a smaller community where I can cook a relaxing and intimate dinner in my clean house. I can’t wait to peruse the markets and I can’t wait to host my friends and family for small get-togethers. I can’t wait to spend more time with my candy-apple-red Kitchen Aid Mixer and my mortar and pestle and my nice tart pans and my cute measuring spoons.

So here’s to good times had and good times to come! Go try something new. It will probably be scary, it may turn out to be a horrible mess, but at least you tried and maybe you might try again.

Ginger Glazed n’ Grilled Mahi Mahi
adapted from AllRecipes

serves 4

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, minced
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper, to taste

cilantro and lime, for serving

1. Stir together honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil.
2. Place the fish in the marinade and let sit for about 20-30 minutes.
3. Heat your grill (or oil a grill pan) and grill your fish (start skin side down) once each side until easily flaked with a fork. Flip only once.
4. To serve, place your fish on a plate and squeeze fresh lime over the top. Garnish with freshly minced cilantro and top with a fresh fruit salsa (see recipe below).

Fresh (Tropical) Fruit Salsa

recipe from FoodNetwork

1 ripe mango (and/or papaya), peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
3 kiwis, peeled and diced
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

Combine the mango, avocado, pineapple, kiwi, 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.

***NOTE: feel free to add/subtract whatever produce you wish (jicama might also be nice to add!)

Coconut Rice

recipe from FoodNetwork

***NOTE: The coconut makes the rice really rich (feel free to use less coconut milk/more water if your not into the “richness”)

1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice

fresh chopped cilantro and fresh squeezed lime, for serving

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 undisturbed 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.

Alternately, you can put everything into a rice cooker and BAM! Done.

Fluff with a fork and add the cilantro and lime. Adjust seasoning, to taste. Serve hot.


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