Seared Mahi-Mahi with Mango Sauce and Fragrant Rice

• 1 cup jasmine ricejasmine-rice
• 2 cups waterwater
• 2 tablespoons chopped fresh cilantro leavescilantro
• 2 scallions, green parts only, choppedscallion
• Saltsalt
• 1 mangomango
• 1 teaspoon rice wine vinegarrice-wine-vinegar
• 1/4 cup grapeseed oilgrapeseed-oil
• 1 lime, juicedlime
• Salt and freshly ground black peppersalt-and-pepper
• 1 tablespoon chopped fresh cilantro leavescilantro
• 1 clove garlic, quarteredgarlic
• 1 teaspoon chopped fresh gingerginger
• 4 mahi-mahi fillets
• 1/4 cup grapeseed oilgrapeseed-oil
• Salt and freshly ground black peppersalt-and-pepper
• 2 scallions, chopped, for garnishscallion

1. 01For 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.
2. 02For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
3. 03In 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.
4. 04Heat a large, nonstick saute pan over medium-high heat.
5. 05Rub 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.
6. 06Turn 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.
7. 07When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
8. 08

Calories

427 kcal

Protein

25 g

Fat

15 g

Saturated fat

2 g

Carbs

50 g

Fiber

2 g

Sugar

12 g

Sodium

583 mg

Cholesterol

83 mg

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