martinoaro
Member
Tonight’s dinner was Blackened Hawaiian Mahi with coconut rice, mango salsa and steamed broccoli.
Ingredients:
2 Mahi filets
2 tbsp Coconut oil
Blackening seasoning;
Equal parts of:
Onion powder
Garlic powder
Salt and pepper
Half parts of:
Paprika
Ancho chili powder
Oregano
Thyme
Cayenne powder
Mango salsa:
1 mango, diced
1/2 red pepper, diced
1/2 red onion, diced
1/2 fresh Jalapeno, diced
2 tbsp fresh lime juice
1 bunch cilantro, chopped
Pinch of salt
Coconut Ginger Rice:
1 cup yellow rice
1 can coconut milk
1 cup water
1 tsp fresh or minced ginger
Preparation:
Mix all ingredients for mango salsa together in a bowl. Add lime juice and toss to coat. Add pinch of salt and top with fresh cilantro.
Refrigerate at least 15 minutes to let the flavors meld.
Meanwhile, mix all spices for blackening seasoning together in a small bowl.
Pat dry Mahi filets with a paper towel and generously coat both sides of filets with seasoning.
Pan fry filets in coconut oil in a non stick skillet over medium high heat, approx. 3 minutes per side until browned and cooked through.
For coconut rice, heat coconut milk, water, ginger and 1 tbsp butter over high heat to boiling. Add rice, stir and lower heat to simmer for 21 minutes.
Remove from heat and fluff with fork.
Serve a Mahi filet over a mound of coconut rice and top with mango salsa. Enjoy!
*I left out the broccoli side only because it’s as simple as steaming a few broccoli florets over steaming water until you desired tenderness. Drain water, add butter and salt and pepper.
Ingredients:
2 Mahi filets
2 tbsp Coconut oil
Blackening seasoning;
Equal parts of:
Onion powder
Garlic powder
Salt and pepper
Half parts of:
Paprika
Ancho chili powder
Oregano
Thyme
Cayenne powder
Mango salsa:
1 mango, diced
1/2 red pepper, diced
1/2 red onion, diced
1/2 fresh Jalapeno, diced
2 tbsp fresh lime juice
1 bunch cilantro, chopped
Pinch of salt
Coconut Ginger Rice:
1 cup yellow rice
1 can coconut milk
1 cup water
1 tsp fresh or minced ginger
Preparation:
Mix all ingredients for mango salsa together in a bowl. Add lime juice and toss to coat. Add pinch of salt and top with fresh cilantro.
Refrigerate at least 15 minutes to let the flavors meld.
Meanwhile, mix all spices for blackening seasoning together in a small bowl.
Pat dry Mahi filets with a paper towel and generously coat both sides of filets with seasoning.
Pan fry filets in coconut oil in a non stick skillet over medium high heat, approx. 3 minutes per side until browned and cooked through.
For coconut rice, heat coconut milk, water, ginger and 1 tbsp butter over high heat to boiling. Add rice, stir and lower heat to simmer for 21 minutes.
Remove from heat and fluff with fork.
Serve a Mahi filet over a mound of coconut rice and top with mango salsa. Enjoy!
*I left out the broccoli side only because it’s as simple as steaming a few broccoli florets over steaming water until you desired tenderness. Drain water, add butter and salt and pepper.
