|Mahi-Mahi Fillet with Jewel Coconut Rice|
1 can of chunked pineapples in juice
1/4 cup reserved pineapple juice
1 tsp salt
1 tsp soy sauce
2 tsp sugar
2 tsp chopped chilis
2 tsp cornstarch
In a sauce pan, mix all ingredients together and cook over medium heat until pineapples produce more juice. Remove from heat, cool and pulse in a blender. Return to sauce pan and heat through, keeping warm before serving.
2 1/2 cup of brown basmati rice, rinsed and drained
1 can coconut milk
2 1/4 cups of water
1 pinch of saffron
1/2 red pepper, diced
1/2 green pepper, diced
5 tbsp fresh cilantro, chopped
In the rice cooker pot, combine all ingredients and turn switch to cook.
If you don't have a rice cooker, combine all ingredients in a pot and turn heat to medium-high. Cook for covered for 30 minutes or until rice is cooked.
Saute red and green peppers with 1 tsp salt until peppers are tender.
In a large bowl, mix around 2 cups of cooked rice with the sauted peppers. Season more according to your taste. Add in cilantro. Set aside.
4 Mahi-Mahi fish fillets
2 tsp pepper
2 tsp salt
4 tbsp fish sauce*
1 tbsp olive oil
Season the fillets with salt, pepper and the fish sauce (1 tbsp each fillet). Heat the oil in a skillet over medium high heat. Cook skin down until skin is crispy around 3-5 minutes. Flip over and cook other side for 2-3 minutes.
Serve hot with puree and rice. Garnish with a sprig of cilantro if desired.