Jay and I have been on a Fish kick lately. From ceviche to sushi to grilled salmon we have been eating all and everything lean we can get our hands on! With the hot summer days it's just so refreshing to have a light and lean dinner! The other day Jay decided to experiment with some flavors and made this amazing salmon with broccoli and Pineapple. Needless to say it was probably the most delicious and flavorful fish we have made so far. We normally just make the same few dishes over and over until we get sick of them so this was a huge change for us. The next day we were so inspired by this fruit/fish combo that we decided to take things to the next level! This post will be about our collaboration on a tropical fish dish! With my Chipotle cilantro lime Rice recipe and Jay's new addiction to pineapple we were able to make a new staple dish in our home! Tropical Mahi with Cilantro lime rice coming right up!!
| Tropical Mahi Mahi with Pineapple Salsa and Chipotle Lime Rice |
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Grocery List:
-1- Whole Pineapple- finely diced (I finely diced enough for salsa and did a rough chop for the rest)
-1-2- Bunches Cilantro- finely chopped
-1- Jalapeno- finely diced (take out white and seeds for a less spicy take)
-1- Large Red Onion- finely diced
-4 or 5- Limes - Juiced (Key limes might be cheaper at your store than regular those are fine)
-2-3- Lemons- Juiced with lime juice
-2-3-Avocados ( if you want guac) Link for Chipotle Guacamole Recipe
-2- Garlic cloves- Rough chop
-1- Bag of tortilla chips
-1- Mahi Mahi to serve 3-4 people. (frozen is OK just thaw in a bowl of cold water)
-1- Bag of Jasmine Rice
-Olive Oil or Coconut Oil (I used coconut to add some tropical flair!)
-Kosher Salt (use this instead of iodized or sea salt it makes a difference)
- Bay leaves
-Homemade Taco Seasoning
-Fresh oregano if you have it (you don't need much so don't bother buying it just use dried)
First things first if your fish is frozen get that thawing in some cold water when that thaws out some go ahead and create the foil pack with: Leftover chopped pineapple, Taco seasoning to taste, S&P, fresh oregano, garlic cloves, tablespoon of lemon and lime juice, and some of the diced onion. Add some diced jalapeno if you like it spicy and coconut oil so it doesn't stick!
Preheat the grill or oven to 400 F degrees.
Then you probably want to get the rice going in case you mess it up. I am personally horrible at making rice without a rice cooker so I like to start this early in case I need to make another batch. I do this before I start my chopping or anything. For the rice you will need 1 cup uncooked for about 3- 1 Cup servings. You will need to completely wash and empty the water 3 times. This will ensure your rice is not starchy and sticky in the end. After this follow the cooking directions on the bag adding a few bay leaves and tablespoon of oil.
Now it's time to get the chopping done! Lay out all of your ingredients and bowls or a plate to lay them all out on.
For the pineapple salsa assembly you simply just add as much cilantro/red onion/ lime juice/ and salt to taste. For the jalapenos start with a teaspoon and mix thoroughly. Tasting is key here. The only reason I don't give you exact amounts is because based off of the fruit flavor and your personal taste you might prefer more or less ingredients. Remember to save some cilantro and lime juice for the rice!
If you were making gucamole you would make this now as well. Link for Chipotle Guacamole Recipe
After assembling the marinated Mahi foil pack you'll put this in the oven or on the grill for about 10-15 minutes depending on how done you like your fish.
While this is cooking heat up the rice and mix in about 1/4 cup of lime juice (you can always add more to taste) and about a 1/3-1/2 cup of cilantro. Add kosher salt to taste!
When serving use a cup to make little mounds of rice on the plate. Add fish on top with some of the pineapple out of the foil pack. Top with guac and pineapple salsa!!
Wahlah!! Enjoy your tropical fish dinner and have a happy summer!!
