Mahi Mahi, also known as Dorado, is a white fish that goes well with a variety of flavors. A slightly heartier fish as compared to sea bass or halibut, grilling is a great cooking option.
Some of my favorite recipe combinations include: citrus, tomato, varieties of spices and herbs. This delicious fish can be grilled, sauteed, baked, or placed in a parchment pocket and poached similar to this PARCHMENT POACHED HALIBUT recipe.
Image by Anne Dahl from Pixabay
In this recipe for Mahi Mahi with Mango Salsa, the fish is poached in citrus, a hint of white wine, and served with basmati rice, a hint of coconut, tomatoes, herbs, and spices. The finished dish consists of mango salsa which is one of my favorite types of salsa. Mango is packed with vitamin C and has a high concentration of fiber. To prep mango, slicing through the fruit, create two halves by cutting on both sides of the large seed in the middle. Then, slice a grid of squares in each half. Fold mango inside out and cut fruit away from peel.
Layers of flavor are added with other key ingredients of cilantro, cucumber, fresh ginger root, and garam masala. Garam masala is a blend of spices and is highly used in Indian-style dishes.
*Note: this recipe is inspired by a feature in Cuisine at Home magazine, February 2006
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Mahi Mahi with Mango Salsa - the fish is poached in citrus, a hint of white wine, and served with basmati rice, a hint of coconut, tomatoes, herbs, and spices
Ingredients
For the rice:
1 cup coconut milk
3/4 cup basmati rice
1/2 cup water
pinch of sea salt
pinch of black pepper
1/4 cup minced fresh cilantro
For the mango salsa:
1/2 cucumber, partially peeled and diced
3/4 cup mango, diced
1/2 tablespoon minced fresh ginger root
1/4 cup red bell pepper, seeded and diced
pinch cumin
pinch cardamom
pinch white pepper
juice of 1/2 lime
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
For the fish:
2 tablespoons grape seed oil
1/2 cup white onion, diced
1 teaspoon curry powder
3 cloves garlic, minced
1 serrano chili pepper, seeded and minced
1 bay leaf
1 cup seeded and diced roma tomatoes
1/2 tablespoon raw honey
1/4 cup white wine such as sauvignon blanc
2 6-ounce mahi mahi filets
1 tablespoon butter
pinch of garam masala
Juice of 1/2 lime
pinch sea salt
additional chopped fresh cilantro for garnish
Instructions
In a medium saucepan over medium heat, combine coconut milk, rice, water, and salt.
Bring to a boil, cover, reduce heat and allow moisture to cook out of the rice, about 18 minutes.
Remove from heat and stir in cilantro.
In a separate bowl, combine cucumber, mango, ginger root, red bell pepper, cumin, cardamom, white pepper, juice of 1/2 lime, olive oil, and apple cider vinegar.
Toss well to coat.
In a heavy skillet, heat grape seed oil over medium high heat.
Add onion and sweat, about 5 minutes.
Stir in curry powder, garlic, chili pepper, and bay leaf.
Add tomatoes, honey, and white wine; reduce heat to medium low, cover and simmer about 8 minutes.
Add fish, cover with lid, and let cook for about 8 to 10 minutes, until fish is cooked through.
Place rice on a serving plate and top with the mango salsa.
Transfer fish to serving plate, placing as desired, leaving the tomato mixture in the skillet.
In the skillet, heat butter, garam masala, and lime.
Stir to combine and spoon over fish.
Finish dish with a pinch of sea salt and remaining cilantro.
