Best 4 Grilled Marinated Fish With Tropical Salsa And Coconut Rice Recipes
Grilled Marinated Fish with Tropical Salsa and Coconut Rice: A Caribbean Delight
Escape to the tropics with every bite of this grilled marinated fish, bursting with vibrant flavors and textures. Picture succulent fish fillets, marinated in a harmonious blend of zesty lime, aromatic cilantro, fiery chili, savory garlic, and a hint of cumin, then grilled to perfection. The result is a tender, flaky fish with a delectable charred exterior, carrying the essence of the Caribbean. Accompanying this delightful fish is a vibrant tropical salsa, a medley of sweet mango, tangy pineapple, crisp cucumber, refreshing cilantro, and a touch of heat from jalapeño. The flavors of the salsa dance on your palate, complementing the fish perfectly. And to complete this Caribbean culinary journey, fluffy coconut rice awaits, infused with the rich creaminess of coconut milk and a subtle hint of sweetness. This grilled marinated fish, tropical salsa, and coconut rice combination is a symphony of flavors that will transport you to a tropical paradise with each bite.
COCONUT RICE
The rice in this dish is cooked in a mixture of both coconut milk and water which gives it that slightly sweet and nutty flavor. Coconut milk is also jam-packed with nutrients and can help to lower cholesterol.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.
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
GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE RECIPE
Provided by á-174942
Number Of Ingredients 31
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. For the Coconut Rice: 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. For the Tropical Salsa: Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeño, 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. This recipe yields 4 servings.
COCONUT MANGO GRILLED FISH WITH RICE RECIPE - (3.8/5)
Provided by á-4664
Number Of Ingredients 11
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.
Tips:
- Choose Fresh Fish: Opt for firm and shiny fish fillets or steaks for the best grilling results.
- Make a Flavorful Marinade: Combine aromatic ingredients like garlic, ginger, herbs, and citrus juice to create a flavorful marinade that will infuse the fish with delicious flavors.
- Grill at the Right Temperature: Maintain a medium-high heat on the grill to ensure the fish cooks evenly without burning.
- Cook Fish to Perfection: Cook the fish until it flakes easily with a fork, but avoid overcooking to prevent dryness.
- Prepare a Vibrant Tropical Salsa: Combine a variety of tropical fruits like mango, pineapple, and papaya with red onion, cilantro, and lime juice for a refreshing and tangy salsa.
- Cook Coconut Rice: Add coconut milk and shredded coconut to the rice while cooking for a rich and aromatic side dish.
- Serve with Grilled Vegetables: Grilled vegetables like zucchini, peppers, and corn make a healthy and colorful addition to the meal.
Conclusion:
This grilled marinated fish with tropical salsa and coconut rice offers a delightful combination of flavors and textures that will satisfy your taste buds. The aromatic marinade infuses the fish with delicious flavors, while the tropical salsa adds a burst of freshness and tang. The coconut rice provides a creamy and fragrant base, making this dish a perfect choice for a tropical-inspired meal. Whether you're hosting a backyard barbecue or looking for a delicious weeknight dinner, this recipe is sure to impress your family and friends.
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