Caribbean Mahimahi with Banana Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups water |
2 cups uncooked quick-cooking brown rice |
1/4 cup flaked sweetened coconut |
1 cup canned red beans, rinsed and drained |
1/4 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1 pound skinless mahimahi fillets, cut into 4 pieces |
1 teaspoon olive oil |
1/2 cup water |
2 tablespoons mango chutney |
2 bananas, peeled and chopped |
1 scallion, finely chopped |
1 tablespoon chopped fresh cilantro |
Directions:
1. Preheat oven to 425ï¿1/2.
2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.
3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.
5. Add 1/2 cup water to pan and bake at 425ï¿1/2 for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.
6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.
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