Best 7 Coconut Mango Grilled Fish With Rice Recipes

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Tantalize your taste buds with a culinary journey to the tropics with our Coconut Mango Grilled Fish with Rice. This delectable dish offers a harmonious blend of sweet, tangy, and savory flavors, sure to transport you to a beachside paradise. The star of the show is the succulent grilled fish, basking in a vibrant marinade of coconut milk, mango, ginger, and aromatic spices. Accompanying the fish is a fluffy and fragrant jasmine rice, perfectly cooked to absorb the tantalizing sauce. Get ready to embark on a taste adventure with our Coconut Mango Grilled Fish with Rice, a symphony of flavors that will leave you craving for more.

Here are our top 7 tried and tested recipes!

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE



Grilled Marinated Fish with Tropical Salsa and Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 30

1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
Pinch cayenne
4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
Coconut Rice, recipe follows
Tropical Salsa, recipe follows
Toasted coconut flakes, garnish
Chopped cilantro, garnish
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

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.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

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

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

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

COCONUT-MANGO MAHI MAHI



Coconut-Mango Mahi Mahi image

Take a tropical taste trip in minutes with this special recipe. Whipping a bit of candied ginger into the sauce enhances its delicious flavor. -Don Thompson, Houston, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1/2 cup all-purpose flour
2 eggs, lightly beaten
1 cup dry bread crumbs
1 cup sweetened shredded coconut
6 mahi mahi fillets (5 ounces each)
2 tablespoons peanut or canola oil
2 medium mangoes, peeled and cubed
1/4 cup white wine or chicken broth
2 tablespoons brown sugar
1 garlic clove, halved
1 teaspoon finely chopped crystallized ginger
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon pepper
2 tablespoons minced fresh basil

Steps:

  • Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.

Nutrition Facts : Calories 374 calories, Fat 12g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 315mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

COCONUT STICKY RICE WITH MANGO



Coconut Sticky Rice with Mango image

Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.

Provided by Jet Tila

Categories     dessert

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 5

3 cups (640 grams) Thai sweet rice
2 cups (480 milliliters) canned coconut milk
1 to 1 1/2 cups (240 to 330 grams) granulated sugar
1 teaspoon kosher salt
4 ripe Manila mangoes, peeled and sliced into thin long pieces

Steps:

  • Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
  • Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
  • Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
  • Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
  • Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.

GRILLED MANGO COCONUT RICE



Grilled Mango Coconut Rice image

I made this with my Make Ahead Meatballs, Recipe #457810, the other night and I have a feeling I'll be cooking my rice with coconut milk a lot from now on. The rice can be made without the fruit as well, it is so delicious and creamy. This is a lovely side served with grilled chicken, fish or pork.

Provided by Just_Ducky

Categories     Brown Rice

Time 1h19m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large mango, firm but ripe
1 sweet red pepper
398 ml coconut milk
284 ml low sodium chicken broth, undiluted
sea salt, to taste
fresh ground pepper, to taste
15 ml olive oil
340 ml brown basmati rice
3 green onions, sliced

Steps:

  • Oil grill and preheat barbecue to medium-high.
  • Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
  • Grill pepper until lightly charred, about 3 to 4 minutes per side.
  • Grill mango until hot, about 2 minutes per side.
  • Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
  • Preheat oven to 350°F.
  • Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
  • Add rice to pan and drizzle with remaining olive oil.
  • In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
  • Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
  • Bake one hour or until all liquid is absorbed.
  • Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
  • Serve rice with mango, pepper and green onion slices.

GRILLED TILAPIA WITH MANGO SALSA



Grilled Tilapia with Mango Salsa image

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Provided by Naomi Witzke

Categories     Seafood     Fish     Tilapia

Time 1h55m

Yield 2

Number Of Ingredients 16

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g

MANGO WITH STICKY COCONUT RICE (KAO NIAW)



Mango with Sticky Coconut Rice (Kao Niaw) image

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Provided by Ms. Tea

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon grapeseed oil
1 ½ cups sweet rice
2 cups coconut milk
¼ cup water
2 tablespoons palm sugar, or more to taste
1 pinch salt
½ cup unsweetened coconut cream
2 mangoes - peeled, seeded, and diced

Steps:

  • Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
  • Scoop rice into a serving bowl and top with mango.

Nutrition Facts : Calories 701.4 calories, Carbohydrate 86.1 g, Fat 38.6 g, Fiber 5.7 g, Protein 8.6 g, SaturatedFat 31.1 g, Sodium 63.9 mg, Sugar 21.9 g

Tips:

  • Choose the freshest fish and mangoes: The quality of your ingredients will greatly impact the final dish. Look for fish that is firm and has a mild, briny smell. Mangoes should be ripe but not too soft.
  • Marinate the fish for at least 30 minutes: This will help to infuse the fish with flavor and make it more tender. You can use the marinade provided in the recipe or create your own.
  • Grill the fish over medium-high heat: This will help to create a nice char on the outside while keeping the inside of the fish moist.
  • Cook the fish until it is just cooked through: Overcooked fish will be dry and tough. To check if the fish is done, insert a fork into the thickest part of the fish. If the flesh flakes easily, it is cooked through.
  • Serve the fish with your favorite sides: The rice and mango salsa provided in the recipe are both great options. You can also serve the fish with roasted vegetables, grilled pineapple, or a salad.

Conclusion:

This coconut mango grilled fish with rice is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is marinated in a flavorful coconut milk and mango sauce, then grilled to perfection. The rice is cooked in coconut milk and served with a refreshing mango salsa. This dish is sure to please everyone at your table.

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