Seared Mahi-Mahi with Mango Sauce and Fragrant Rice (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 cup jasmine rice |
2 cups water |
2 tablespoons chopped fresh cilantro leaves |
2 scallions, green parts only, chopped |
salt |
1 mango |
1 teaspoon rice wine vinegar |
1/4 cup grapeseed oil |
1 lime, juiced |
salt and freshly ground black pepper |
1 tablespoon chopped fresh cilantro leaves |
1 clove garlic, quartered |
1 teaspoon chopped fresh ginger |
4 mahi-mahi fillets |
1/4 cup grapeseed oil |
salt and freshly ground black pepper |
2 scallions, chopped, for garnish |
Directions:
1. For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
2. For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
3. 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.
4. Heat a large, nonstick saute pan over medium-high heat.
5. Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
6. Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
7. When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
8. Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.
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