INGREDIENTS
1 cup jasmine rice
2 cups water
2 TBSP. chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
Mango Sauce
1 mango
1 tsp. rice wine vinegar
¼ cup grapeseed oil
1 lime, juiced
Salt and black pepper
1 TBSP. cilantro leaves, chopped
1 clove garlic, quartered
1 tsp. fresh ginger, chopped
Fish
4 mahi-mahi fillets
¼ cup grapeseed oil
Salt and black pepper
2 scallions, chopped for garnish
DIRECTIONS
Combine rice and water, bring to a boil.
Reduce heat, cover pot and cook for 20 minutes.
For the sauce, peel the mango and slice the flesh off the pit.
Dice the mango.
In a large bowl, whisk together the vinegar, oil, and lime juice.
Season with salt and pepper.
Stir in the mango, cilantro, garlic and ginger. Set aside.
For the mahi-mahi, heat a large nonstick saute pan over medium-high heat.
Rub the fish with the oil, salt and pepper.
Place in hot pan and sear until golden on 1 side, 3 to 4 minutes.
Turn the fish over and cook another 3 or 4 minutes. You will know the fish is done when it springs back.
Remove fish to a plate.
Fluff rice with a fork and stir in the cilantro and scallions.
Season with salt to taste.
Mound the rice on each plate; top with the mahi and spoon mango sauce over each fillet and top with scallions.
Drizzle the mango sauce around the rice.
Serves 4.
