Grilled Mango Coconut Rice Recipes

Steps:

• In a large saucepan, melt butter over medium heat.
• Add sweet onion, ginger and garlic, if using.
• Cook until softened, about 5 minutes.
• Add rice and stir until grains are coated with butter.
• Shake can of coconut milk; add to rice along with water, salt and curry, if using.
• Cover and bring mixture to a boil.
• Stir and reduce heat to low; Simmer, covered, for 20 minutes.
• Meanwhile, peel mango and slice into thin bite-size strips or chop, then place in a bowl.
• Seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces; Add to mango and stir in lime juice.
• After rice has cooked 20 minutes, stir in mango mixture.
• Cover, remove from heat and let stand for 5 minutes to warm mango.
• Serve scattered with coriander, if you wish.
• A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
• Enjoy! ;).

Steps:

• Coconut Rice:
• Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
• Marinated Garlic Shrimp:
• Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
• Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
• Mango Cucumber Salad with Guava Dressing:
• In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Steps:

• In a large bowl, combine ½ cup cilantro, 1½ tablespoons ginger, diced mango, brown sugar, lime juice and 6 ounces lite coconut milk. Reserve one cup of this mixture, cover and refrigerate. Purée remaining mixture. Place fish fillets in large plastic or glass dish. Pour puréed mixture; cover and refrigerate at least 1 hour. Preheat grill to medium heat and lightly coat grill rack with oil or cooking spray. Remove fillets from marinade and place on prepared grill rack. Cook the fish, brushing several times with puréed marinade, until it is cooked through and opaque in the center, turning fish after 4 to 5 minutes, until desired doneness. In a medium saucepan combine rice, water, remaining coconut milk, and remaining ginger and bring to a boil. Reduce heat and simmer on low heat for 15 minutes. Fluff with a fork and stir in remaining cilantro. To serve, divide rice evenly on the center of four plates. Top with one cooked fish fillet. Spoon 1/4 cup reserved marinade/salsa over fish. Garnish with fresh cilantro, if desired.