A positively tropical way to serve mahi mahi or other firm fleshed white fish. Coconut rice, mango and a hint of spice! Delicious!
This dish was amazing! I made a few changes to the original recipe, though. In the marinade, I added a tbsp or so of spiced rum. I used half as much rice since 2 cups of uncooked rice expands into an amount that I can't eat by myself (even 1 cup of dry is still a little too much for 4 servings). I made the biggest changes in the salsa: I cooked the mango following the recipe but then I put it in the refrigerator. I chopped up half a medium red onion, 1 avocado, 1 banana, and a little bit of fresh cilantro. I tossed that with the mango. On the side I wilted some fresh spinach in a little bit of chicken broth seasoned with garlic and red pepper flakes. - 19 Oct 2010 (Review from Allrecipes USA and Canada)
This recipe was excellent. I made it two ways (One with Mahi and one with Extra Firm Tofu), the tofu was excellent vegetarian alternative. Just make sure you press it and broil it for an addition 10-15 minutes. Otherwise prepare exactly the same. I substituted long grain brown rice and light coconut milk to lighten it up a bit, it was very good, but I imagine it would be better with the regular coconut milk. I cut back on the red peppers a bit and it was still pretty spicy, so be careful with this… you can always ad more; the coconut rice and mango do help to balance out the heat. Also I took the advice of one of the other reviewers and made a salsa to go along with it, a combination of avocado, cilantro, lime and salt…. YUM! I made a batch of the marinade and used it to sauté veggies for the side (Red bell peppers, mushroom, broccoli and red onion). It was very good and complimented the dish nicely. This recipe is a keeper! I think I will also try it with tilapia next time as recommended by another reviewer. - 25 Oct 2010 (Review from Allrecipes USA and Canada)
This was AMAZING, honestly one of the best Mahi Mahi dishes I have ever had let alone cooked. It was very easy to make and the flavors complimented each other well. The fish is slightly spicy, it would be wonderful served as is without the rice and Mango salsa but it really completes the dish when served together. The only thing I changed is that I grilled the fish instead of broiling it. I don't think it would have been nearly as good broiled. I will be making this again, thanks for the recipe!! - 21 Jun 2010 (Review from Allrecipes USA and Canada)