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Home » Recipes » Main Dishes » Fish Recipes » Mahi Mahi with Coconut-Ginger Rice and Mango Salsa

Mahi Mahi with Coconut-Ginger Rice and Mango Salsa

LAST UPDATED: February 8, 2019 PUBLISHED: February 2, 2019 By Pam Greer 8 Comments

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Tender mahi mahi rests on flavorful coconut ginger rice and is topped with a fresh mango salsa!  Dinner on the table in about 30 minutes!  Mahi Mahi, coconut milk, rice, ginger, mango, mint, jalapeño pepper, scallion, chicken broth and coconut.  This is a meal you’ll turn to time and time again, everyone loves it!

Click here to pin this Mahi Mahi with Coconut Ginger Rice and Mango Salsa.

White plate with mango salsa on top of mahi mahi and rice.

 

What is Mahi Mahi?

Mahi Mahi is one of those fish that I buy frozen in big bags from Costco whenever they have it available.  It is not high in mercury and can be eaten once a week.

It is also sustainably fished with no current threat of over fishing.   It is sometimes called dolphin fish, but it is not a dolphin.  It had an early classification under the genus dolfyn, which is probably where the name came from.

Even better is that we love it!  It is a lean fish with a mild sweet flavor.

Mahi mahi resting on top of coconut-ginger rice with a mango salsa on top

Ingredients in this Pan Seared Mahi Mahi Recipe

  • Coconut Milk
  • Chicken Stock
  • Jasmine rice – can use regular white rice, but jasmine is especially nice.
  • Shredded Sweetened Coconut – can use unsweetened.
  • Scallion – or green onion, can substitute chives.
  • Fresh Ginger – store in the freezer and easy grate it with a microplane.
  • Mango
  • Mint – or cilantro or parsley
  • Jalapeño Pepper – or a Fresno pepper – can leave the seeds in if you want it hotter.
  • Olive oil
  • Mahi Mahi – can substitute cod.

White plate with mahi mahi on top of rice and topped with a mango salsa.

How to make Mahi Mahi with Coconut Ginger Rice and Mano Salsa

 

  • Step 1 – Gather and Prep the Ingredients – thinly slice the scallion, grate or mince the ginger, peel and slice 1/2 mango into cubes chop the mint and seed and mince the jalapeño pepper.
  • Step 2 – Prepare the rice – cook the rice with the coconut milk, chicken stock, scallion, coconut, ginger and salt.
  • Step 3 – Prepare the salsa – combine the mango, mint, chile, oil and remaining ginger in a small bowl.
  • Step 4 – Prepare the fish – season the fish with salt and pepper and pan sear over a medium high heat for 3 minutes per side.

Serve by dividing the rice among 2 plates, top each with a piece of fish and then top with mango salsa.

This recipe is so easy and so delicious!!  Everyone loves it.  This is a 30 minute Rachael Ray recipe that actually only took about 30 minutes!  I don’t know about you, but some of her 30 minute recipes take me more like an hour!  This  one was truly easy!

Another favorite Mahi Mahi recipe is this easy roasted sheetpan Mahi Mahi with Green Beans and Cherry Tomatoes.

Other easy recipes you might like:

  • Seared Salmon on Coconut Spinach
  • Spicy Chicken, Corn and Couscous Salad
  • Chicken, Lemongrass and Ginger Meatballs

If you make this recipe, I’d love it if you let me know and tag me on

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Mahi Mahi with Coconut-Ginger Rice and Mango Salsa

Mango Salsa and Coconut Ginger Rice add a tropical twist to this fish recipe.  The whole family will love it's flavor! 
Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 682kcal

Ingredients

  • 3/4 cup coconut milk
  • 3/4 cup chicken stock
  • 3/4 cup jasmine rice
  • 1/4 cup sweetened shredded coconut
  • 1 scallion thinly sliced
  • 2 tablespoons fresh ginger minced
  • 1/2 mango peeled and cut into cubes
  • 2 tablespoons mint chopped
  • 1/2 Fresno or red jalapeno chile seeded and minced
  • 1 teaspoon plus 1 tbsp. olive oil
  • 2 6 oz Mahi Mahi filets

Instructions

  • In a medium pan, bring the coconut milk, chicken stock, and 1/2 teaspoon of salt to a boil. Add the rice, coconut, scallion and 2 tablespoons of the ginger. Reduce the heat to low, cover and simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork. Keep warm.
  • Meanwhile, in a small bowl, toss the mango, mint, chile, 1 tsp. oil and the remaining 1 tsp. ginger.
  • In a nonstick skillet, heat 1 tablespoon of oil over medium high heat. Season the fish with salt and pepper and cook about 2-3 minutes per side or until fish is cooked through.
  • Divide the rice between two plates, top with the fish and the salsa.

Notes

 
  • Jasmine rice - can use regular white rice, but jasmine is especially nice.
  • Shredded Sweetened Coconut - can use unsweetened.
  • Scallion - or green onion, can substitute chives.
  • Fresh Ginger - store in the freezer and easy grate it with a microplane.
  • Jalapeño Pepper - or a Fresno pepper - can leave the seeds in if you want it hotter.
  • Mahi Mahi - can substitute cod.
  • Mint - or cilantro or parsley.

Nutrition

Calories: 682kcal | Carbohydrates: 75g | Protein: 31g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 79mg | Sodium: 680mg | Potassium: 797mg | Fiber: 2g | Sugar: 12g | Vitamin A: 815IU | Vitamin C: 22.7mg | Calcium: 83mg | Iron: 4.3mg

This was originally published in 2015 and updated for 2019.

Pam Greer

About Pam Greer

Pam Greer is a retired special education teacher who has been sharing simple, easy and mostly healthy recipes on her blog, Sidewalk Shoes, since 2007! In addition to delicious food, she shares refreshing cocktails and travel reviews. You'll also find her 3 kitty cats making regular appearances.

Previous Post: « Luxie Kitty on the Couch
Next Post: Dark Chocolate and Raspberry Brownie Tarts »

Reader Interactions

Comments

  1. AvatarChristine | Mid-Life Croissant says

    March 04, 2016 at 7:58 pm

    Mmm. Love the idea of rice made with coconut milk. So flavorful. Is it creamy? Don’t answer. I’ll find out for myself 😉 Thanks for linking up at #SaucySaturdays. Always love seeing you there.

    Reply
  2. AvatarDanita Carr says

    March 04, 2016 at 12:34 am

    Yum! Sounds great! Thanks for sharing! #SmallVictories

    Reply
  3. AvatarSherry says

    March 03, 2016 at 6:50 pm

    This looks so divine! I love the ginger mango combination. Thanks so much for sharing your recipe with us at Funtastic Friday.

    Reply
  4. AvatarDebra @ Bowl Me Over says

    March 03, 2016 at 1:34 pm

    Wonderful meal & beautiful pictures, makes me hungry just looking & reading!! Pinned for later, we definitely need more fish in our diet – this looks fabulous!

    Reply
  5. AvatarLiz says

    March 03, 2016 at 7:19 am

    Sounds nice and I love the rice recipe.

    Reply
  6. AvatarJess says

    February 28, 2016 at 12:46 pm

    Oh my goodness this looks divine! I especially love your foodtography 🙂 Have a great day xo

    Reply
  7. AvatarMarjie says

    February 26, 2016 at 2:46 pm

    A simple fish on a nice bed of white rice. This looks pretty much perfect!

    Reply
  8. AvatarRebecca @ Strength and Sunshine says

    February 26, 2016 at 6:45 am

    Everything I would want in a meal! This is all so delicious my friend!

    Reply

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Pam GreerHi, I'm Pam Greer. I have been cooking easy and delicious recipes for my family since my girls were little. Now that we are empty nesters, I'm still cooking easy recipes, but you'll also find some travel adventures and plenty of cocktails! Read More About Me…

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