Healthy Mahi Mahi with Coconut Rice

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If you ask me, mahi mahi with coconut rice is one of those perfect pairings that just makes sense.

This tropical-inspired dish brings together flaky fish and creamy coconut rice in a way that feels both casual and special. The slightly sweet rice soaks up all the good flavors while the mahi mahi stays nice and moist.

I like to finish it with a squeeze of lime and some fresh cilantro – simple touches that really make the dish feel complete. The whole thing comes together quickly, but tastes like you spent way more time in the kitchen.

It’s the kind of meal that works just as well for a regular weeknight as it does when you’re having friends over for dinner.

What Kind of Mahi Mahi Should I Use?

Fresh mahi mahi is ideal for this recipe, but good-quality frozen fillets will work just as well since most “fresh” mahi mahi at the store has actually been previously frozen. Look for fillets that are firm and pinkish-white in color – avoid any that appear brown or have dark spots. For the best results, choose fillets that are about 1-inch thick and similar in size so they cook evenly. If you’re buying frozen mahi mahi, thaw it overnight in the fridge and pat it dry with paper towels before cooking to help get a nice sear on the outside.

Options for Substitutions

This tropical dish is pretty flexible with substitutions. Here’s what you can swap if needed:

• Mahi Mahi: If you can’t find mahi mahi, other firm white fish like halibut, cod, or sea bass work great. Just adjust cooking time based on the thickness of your fillets.
• Mango: No fresh mango? Try using peaches or pineapple for the salsa. If using canned fruit, drain well and skip adding extra lime juice.
• Coconut milk/cream: You can use either coconut milk or cream – just know the cream will give you a richer result. Light coconut milk works too, though the rice won’t be as creamy.
• Cauliflower: For a non-cauliflower version, use 2 cups of jasmine or basmati rice instead. Cook according to package directions, replacing some of the water with coconut milk.
• Jalapeño: Serrano peppers work well here, or you can use a pinch of red pepper flakes. For less heat, try mild green chilies.
• Avocado: If avocado isn’t ripe or available, you can skip it or add some diced cucumber for that cool, creamy element.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking mahi mahi is overcooking the fish, which can quickly turn it from moist and flaky to dry and tough – aim for an internal temperature of 137°F and remember that the fish will continue cooking for a few minutes after you remove it from the heat. Another common mistake is not patting the fish dry before cooking, which prevents that beautiful golden crust from forming – take an extra minute to thoroughly dry the fillets with paper towels and season them right before they hit the pan. When making the coconut rice, avoid stirring too frequently as this can make the cauliflower mushy – instead, let it cook undisturbed for a few minutes at a time until it reaches your desired texture. For the best results, make the mango salsa first and let it sit while you prepare the rest of the dish, allowing the flavors to blend together naturally.

What to Serve With Mahi Mahi and Coconut Rice?

This tropical-inspired fish dish pairs beautifully with fresh, bright sides that complement its island flavors. A simple green salad with a citrus vinaigrette makes a perfect light accompaniment, while roasted asparagus or green beans can add some extra color and nutrition to your plate. Since the dish already has a fruity mango salsa, you might want to balance it out with something slightly different – try some quick-pickled cucumber slices or a side of sautéed baby bok choy with ginger. For an extra punch of tropical flavor, grilled pineapple spears make an amazing side dish or dessert option.

Storage Instructions

Keep Fresh: Place any leftover mahi mahi and coconut rice in separate airtight containers in the fridge for up to 3 days. The mango salsa is best enjoyed within 24 hours – after that, the avocado might start to brown, though a squeeze of extra lime juice can help prevent this.

Meal Prep: If you’re planning ahead, you can make the coconut cauliflower rice and mango salsa (minus the avocado) up to 2 days in advance. Just add the fresh avocado right before serving. The fish is best cooked fresh, but if needed, you can prep all your ingredients and store them separately until cooking time.

Enjoy Later: To serve leftover mahi mahi, gently warm it in a covered skillet over low heat just until heated through – about 2-3 minutes per side. The coconut cauliflower rice can be warmed in the microwave or in a pan. Remember not to reheat the mango salsa – it’s best enjoyed cold!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 110-120 g
• Carbohydrates: 60-70 g

Ingredients

• 1 mango, diced and peeled
• 1/4 finely diced red onion
• 1/2 red bell pepper, finely chopped
• 1/2 seeded jalapeño, finely chopped
• 1 avocado, diced and peeled
• Juice from 1 lime
• 1/4 teaspoon coarse sea salt
• 2 tablespoons coconut oil
• 1 head cauliflower, stem removed and chopped
• 1/2 cup canned coconut milk or coconut cream (coconut cream used)
• A pinch of salt
• 1/4 cup shredded coconut, unsweetened
• 2 tablespoons butter (use coconut oil if avoiding dairy)
• 1 tablespoon olive oil
• 4 mahi mahi fillets
• 1/2 teaspoon coarse sea salt
• Cilantro, for garnishing
• Shredded coconut, unsweetened, for garnishing

Step 1: Prepare and Chill the Salsa Ingredients

Start by mixing together all your salsa ingredients in a bowl.

This typically includes fresh fruits, vegetables, herbs, and any seasonings you like.

Once combined, cover the bowl and place it in the refrigerator to chill and allow the flavors to meld together while you prepare the rest of the meal.

Step 2: Process and Cook the Cauliflower Rice

Take chopped cauliflower and add it to a food processor equipped with a shredding attachment to create “rice.” Once the cauliflower is riced, place a large pot over medium heat and add some coconut oil.

Add the riced cauliflower to the pot along with coconut milk or cream and a little salt.

Stir to incorporate, and let it cook for 10-12 minutes until the cauliflower is soft.

Then, mix in shredded coconut and reduce the heat to low to keep the mixture warm.

Step 3: Cook the Mahi Mahi

Heat a large sauté pan over medium-high heat and add a mix of butter and olive oil.

Once the oil is very hot, pat the mahi mahi fillets dry and salt them on both sides.

Add the mahi mahi to the pan, ensuring not to crowd the pan to maintain a nice crust on the fish.

Cook each fillet for 5-7 minutes on both sides, working in batches if necessary to avoid steaming the fish.

Step 4: Assemble and Serve

To serve, place the cooked mahi mahi fillets on a bed of the warm coconut rice.

Generously top the fish with the cooled and flavorful mango salsa.

For an extra touch, garnish the dish with fresh cilantro and a sprinkle of shredded coconut for added texture and flavor.

Enjoy your delicious, tropical-inspired meal!