crushed 2 teaspoons red pepper flakes 1 teaspoon fresh ground black pepper 1/2 teaspoon minced fresh ginger root 2 tablespoons chopped green onion (optional) salt to taste 2 cups uncooked jasmine rice 2 cups water 1 cube chicken bouillon 1 tablespoon butter (optional) 3/4 (14 ounce) can coconut milk 2 tablespoons white sugar 1 1/2 teaspoons butter 1 1/2 tablespoons white sugar 1 1/2 cups fresh mango .
cubed .
Not what you meant? .
Directions
Whisk together the olive oil .
soy sauce .
lemon juice .
garlic .
red pepper flakes .
black pepper .
ginger .
green onion .
and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap .
and marinate in the refrigerator for 1 hour. .
Preheat the oven's broiler and set the oven rack in the middle of the oven. .
Bring the rice .
water .
chicken bouillon .
and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low .
cover .
and simmer until the liquid has been absorbed .
about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir .
and simmer uncovered until the rice has absorbed most of the coconut milk. .
While the rice is cooking .
remove the mahi mahi from the marinade .
and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork .
10 to 15 minutes. If the fish browns too quickly .
cover the baking dish with a sheet of aluminum foil. .
Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble .
stir in mango cubes. Cook and stir until mango is tender .
about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa. .