| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 2 tablespoons chopped fresh cilantro leaves
- 2 scallions, green parts only, chopped
- Salt
- 1 mango
- 1 teaspoon rice wine vinegar
- 1/4 cup grapeseed oil
- 1 lime, juiced
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro leaves
- 1 clove garlic, quartered
- 1 teaspoon chopped fresh ginger
- 4 mahi-mahi fillets
- 1/4 cup grapeseed oil
- Salt and freshly ground black pepper
- 2 scallions, chopped, for garnish
Instructions
- 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.
Nutrition Facts
| Calories | 427 |
| Total Fat | 15 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 83 milligrams |
| Sodium | 583 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 2 grams |
| Protein | 25 grams |
| Sugar | 12 grams |
Reviews
I loved the taste & so did my husband. Best of all it was so easy to make. Thank you Robert.
This dish is delicious. The flavors stood up to one another and nothing was lost. The fish was moist and my husband said it was the best fish dinner he ever had! I love to cook and when I read the ingredients I knew it was something I would like. I’ve ordered a mango citrus fish dinner at a restaurant before, but this was even better. Funniest part was this was the first time I bought a mango, but it will not be the last.
This is very yummy. I have made this several times. Perfect blend of ingredients.
This recipe was so easy and is absolutely delicious. The flavors work together perfectly.
I love making Robert’s recipes at home. This particular one was a total hit. My family enjoyed the flavors and textures. One of our new favorites.
I really enjoyed this recipe. The mango salsa was unique and really delicious. Adding cilantro and scallions to the rice was a great way to make rice feel special, with almost no extra effort. I used tilapia in place of the mahi-mahi because it was more easily available/affordable, and just cooked it for less time – it worked very well in this recipe, although it worked out to 1-1/2 or 2 fillets per person instead of just one to fill us up. Overall, great flavors and super fast – a great weeknight dish.
Quite tasty! The mango sauce absolutely makes this an amazing dish.
This is a great recipe!!! The ingredients blend really well together. Friend and family have ALWAYS been impressed when served this. Anyone can make it too. Love the crisp of the fish from pan searing.
Great easy recipe!! For those who do not like a fishy taste this is perfect. Salsa is good but better when I added jalapeno.
This is simple and delicious. The mango flavor is pure, and the fish is non-fishy tasting. I could eat it every week!