Jerk Mahi Mahi w/ Mango Salsa & Cilantro Lime Rice
If there's one thing my husband is picky about, it's fish. Prior to meeting me, he never ate anything that came from the ocean. Just the thought of seafood would turn him off immediately. Over time I've slowly introduced seafood to him. I realized that in order to get him to like anything seafood, that it had to be delicious. I focused on fish that was subtle in taste that I can spruce up with herbs, and refreshing accompaniments.
This dish, has a touch of spice, a little sweetness, and a lot of flavor. Its so easy to make and you can use the side dishes for other recipes like grilled chicken, or your very own burrito bowl.
1 Red Mango, medium dice
2 Roma Tomatoes, small dice
1/4 Red Onion, small dice
2 Tablespoons Cilantro, chopped
1 Lime, Juiced
Salt & Pepper to taste
Cilantro Lime Brown Rice-
-1 1/2 cups brown rice
-3 Cups Chicken Stock
-2 Tablespoons Cilantro, Chopped
Season both sides of each filet and refrigerate while you prepare the rice and salsa.
Put rice and chicken stock in a sauce pot and bring to a boil. Once it is boiling, turn heat to low and cover. While rice is cooking, prepare the Mango Salsa.
Chop all ingredients and toss them together. Season with salt & pepper to taste.
Heat a cast iron pan until lightly smoking. Reduce heat to low, and add oil. Add fish to pan Cook for 5 minutes on each side until fish is nice and flaky.
Serve fish over rice and top with Salsa. Enjoy!