Curry Grilled Mahi Mahi with Cucumber-Mango Salsa and Chipotle Rice Recipe

Curry Grilled Mahi Mahi with Cucumber-Mango Salsa and Chipotle Rice Recipe

  • Fish:
  • 1 pound mahi mahi, skin removed
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 2 teaspoons dried oregano
  • Salsa:
  • 1/2 English (hothouse) cucumber, finely diced
  • 2 mangoes, flesh removed and finely diced
  • 2 tablespoons lime juice
  • 1/3 cup orange juice
  • 1 small red onion, finely chopped
  • 1 bunch fresh mint leaves, finely chopped
  • 1/2 teaspoon salt
  • 10 grinds fresh black pepper
  • Rice:
  • 1 cup white rice
  • 2 chipotle chili peppers packed in adobo with sauce, finely chopped
  • 1/2 cup finely chopped fresh cilantro leaves
  1. Season mahi mahi lightly with salt and pepper, then rub with oil.
  2. In small bowl, mix curry powder and oregano. Rub mixture over fish to coat evenly. Let stand, covered, at room temperature for 30 minutes or up to 6 hours in refrigerator.
  3. In mixing bowl, toss salsa ingredients.
  4. Cook rice per package directions. Mix with chipotles and cilantro.
  5. Heat skillet over high heat. Cook mahi mahi until crispy and medium-rare or medium, 4 to 5 minutes per side. Serve over rice with salsa.
Recipe of the Day|