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Caribbean Mahi with Banana Chutney

INGREDIENTS
2 cups water
2 cups uncooked quick-cooking brown rice (such as Uncle Ben's Whole Grain Boil in Bag Brown Rice; use 1       bag)
1/4 cup flaked sweetened coconut
1 cup canned red beans, rinsed and drained
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. dried thyme
1/4 tsp. cayenne pepper
1 lb. skinless mahi fillets, cut into 4 pieces
1/2 tsp. olive oil
2 TBSP mango chutney
2 bananas, peeled and chopped
1 scallion, finely chopped
1 TBSP chopped fresh cilantro

DIRECTIONS
Preheat broiler.
Bring 2 cups water to a boil in a medium saucepan over medium-high heat.
If using Uncle Ben's Boil in Bag, drop in bag, and boil 10 minutes; remove from bag and add coconut.
Reduce heat to low.
Simmer, covered, 5 minutes.
Turn off heat; stir in beans, and set aside. (If using regular quick cooking brown rice, add rice and coconut to boiling water. Reduce heat to low. Simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.)
While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
Arrange fish on a baking sheet.
Drizzle oil over fish. Sprinkle half of seasoning mixture over fish; turn fish over, and sprinkle with remaining seasoning.
Broil for 5–6 minutes or until fish flakes easily with a fork.
While fish broils, combine chutney, banana, scallions, and cilantro in a small bowl.
Serve rice and bean mixture topped with fish and chutney mixture.


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