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Grilled Mahi Mahi with Sticky Coconut Cauliflower Rice & Mango Salsa

Grilled Mahi Mahi with Sticky Coconut Cauliflower Rice & Mango Salsa

Actress and dancer Sabrina Bryan is making a nutritious dish packed with flavor.
Ingredients for Salsa
  • ¾ cup diced pineapple
  • 1 mango, peeled and diced
  • ¼ red onion, finely diced
  • ½ red bell pepper, finely diced
  • ½ jalapeño, seeded and finely diced
  • 1 avocado, peeled and diced
  • juice of 1 lime
  • ¼ teaspoon of coarse sea salt
Ingredients for Rice
  • 2 tablespoons coconut oil
  • 1 head cauliflower, stem removed, roughly chopped
  • ½ cup coconut cream
  • pinch of salt
  • ¼ cup coconut, unsweetened shredded
Ingredients for Fish
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 4 pieces of Mahi Mahi
  • ½ teaspoon coarse sea salt
  • 1 teaspoon lime zest
  • cilantro, to garnish
  • unsweetened shredded coconut, to garnish

Directions:


1. Mix together salsa ingredients and place in fridge.


2. Add chopped cauliflower to a food processor with the shredding attachment to “rice” the cauliflower.


3. Place over large pot over medium heat, add coconut oil then add riced cauliflower. Add coconut milk/cream along with a little salt. Mix together to incorporate and let cook for 10-12 minutes or until soft. Once soft, add shredded coconut, mix, then turn down heat to low to keep warm.


4. Add a large sauté pan over medium-high heat. Add butter and olive oil. Once very hot, pat Mahi Mahi dry and salt on both sides, then add to the pan and cook on both sides for 5-7 minutes.


5. Place Mahi Mahi on top of coconut rice, top with mango/pineapple salsa and garnish with lime zest, cilantro and shredded coconut.


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