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Grilled Marinated Fish with Tropical Salsa and Coconut Rice (Emeril Lagasse) Recipe

Grilled Marinated Fish with Tropical Salsa and Coconut Rice (Emeril Lagasse) Recipe

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Grilled Marinated Fish with Tropical Salsa and Coconut Rice (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup sliced yellow onions
1/4 cup olive oil
2 tbsp orange juice
2 tbsp lime juice
2 tbsp fresh cilantro
5 cloves garlic , smashed
1 tsp salt
1 tsp cumin
pinch cayenne
4 (6 to 8-oz) 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 tsp salt
3/4 tsp sugar
1 cup long grain white rice
3 tbsp 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 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
2 tsp minced jalapeno
1 tsp minced garlic
pinch salt

Directions:

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.
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.
Yield: 4 servings
Tropical Salsa :
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	444.58 Kcal (1861 kJ)
Calories from fat	335.68 Kcal
		% Daily Value*
Total Fat	37.3g	57%
Sodium	1206.71mg	50%
Potassium	675.45mg	14%
Total Carbs	30.69g	10%
Sugars	19.49g	78%
Dietary Fiber	7.4g	30%
Protein	3.95g	8%
Vitamin C	61.9mg	103%
Vitamin A	0.3mg	10%
Iron	7.2mg	40%
Calcium	59.1mg	6%

Amount Per 100 g
Calories	115.56 Kcal (484 kJ)
Calories from fat	87.26 Kcal
		% Daily Value*
Total Fat	9.7g	57%
Sodium	313.67mg	50%
Potassium	175.58mg	14%
Total Carbs	7.98g	10%
Sugars	5.07g	78%
Dietary Fiber	1.92g	30%
Protein	1.03g	8%
Vitamin C	16.1mg	103%
Vitamin A	0.1mg	10%
Iron	1.9mg	40%
Calcium	15.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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