Cook Time: 30 minYield: 4 servings
Rice:1 cup jasmine rice2 cups water2 tablespoons chopped fresh cilantro leaves2 scallions, green parts only, choppedSalt
Mango Sauce:1 mango1 teaspoon rice wine vinegar1/4 cup grapeseed oil1 lime, juicedSalt and freshly ground black pepper1 tablespoon chopped fresh cilantro leaves1 clove garlic, quartered1 teaspoon chopped fresh ginger
Fish:4 mahi-mahi fillets1/4 cup grapeseed oilSalt and freshly ground black pepper2 scallions, chopped, for garnish
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.For the sauce:
Peel the mango and slice the flesh off the pit. Dice the mango flesh.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.Heat a large, nonstick saute pan over medium-high heat.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.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.When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.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.