Mahi Mahi with Mango Relish and Tomato Rice

    Mahi Mahi - the fish so nice they named it twice. It's is a tropical fish so it should not be surprising that it goes well with tropical flavors. A good rule of thumb when pairing flavors with meat is to go with what the animal would eat in it's natural environment - pork with apples, rabbit with carrots, deer with blueberries. Now I don't imagine too many mahi mahis are crawling onto the shore to snack on pineapples and mango, yet, somehow this climate based rule of thumb works for fish too. The slightly spicy mango relish is the perfect accompaniment for this meaty fish. The roasted tomato rice is easy to make and can be used as a side to just about anything. The rice takes about 20 minutes to cook, which is just enough time to make the relish and cook the fish.. If you time it right, you can have this dish ready in under 30 minutes.

Prep time, 20 min, cooking time 20 min serves 4

4 filet mahi mahi
1 large mango
1 red bell pepper
1 chili pepper (or 1tsp crushed chilies)
50g onions
2 clove garlic
75ml olive oil
20ml red wine vinegar
2 pints large cherry tomatoes
200ml tomato juice
250g brown rice
1 bunch fresh basil
thyme and rosemary (fresh or dried, optional)

1. Preheat the oven to 350F( 175C) & light the barbecue. Add the rice and tomato juice to a medium size sauce pot and add 200 ml water. Simmer gently until rice is tender, about 20 minutes. If you have fresh thyme and/or rosemary, you can add a couple springs of each and remove them when the rice is cooked. Alternately you could add one pinch of dried thyme and/or rosemary, but fresh is always preferable.
2. Meanwhile slice 1 1/2 pints of cherry tomatoes in half and place on a roasting try with the remaining cherry tomatoes. Garnish with chopped basil and 1 clove sliced garlic and season with salt & pepper. Roast the tomatoes in the oven for 8 minutes, then stir the chopped tomatoes into the rice and set aside the whole tomatoes for garnish.
3. To make the relish finely dice the mango, chili pepper, red pepper onion and remaining garlic and add to a small sauce pot with the olive oil and vinegar. Gently simmer for 10 minutes
4. Once the barbecue is very hot, lightly brush the mahi mahi filets with olive oil and season with salt & pepper. Start the fish on high a heat and cook each side until nicely charred, about 2-3 minutes. Lower the heat or move the fish to a cooler part of the grill and continue cooking until the fish is just starting to break at the touch of a fork, about another 8 minutes depending on the thickness of the fillets.

To serve:
1. Divide the tomato rice among 4 plates
2. Place 1 filet on each pile of rice.
3. Garnish each fish with mango relish, roasted tomatoes and a couple leaves of fresh basil.     


Post a Comment