MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!
Provided by SYRAH4689
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g
CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
CARIBBEAN SALMON WITH MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise, transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
CARIBBEAN MANGO SALSA
Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARIBBEAN TUNA WITH MANGO SALSA
As far as we're concerned, mango salsa goes with everything! It certainly brings out the best in tuna steaks in this Caribbean-style dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Sprinkle 1 tsp. jerk seasoning over fish. Grill to desired doneness.
- Meanwhile, combine remaining jerk seasoning with remaining ingredients.
- Serve fish with mango salsa.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
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- Coat your cod with a drizzle of olive oil, allspice, and salt. Grate one of your scotch bonnets over the cod and rub everything then marinate for 15 minutes.
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- Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.
- Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.
- When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.
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