Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa
A vibrant and delicious Caribbean-style grilled fish fillet served with fluffy coconut rice and a fresh mango salsa. Perfect for a tropical-themed meal.
Ingredients
- Rice, to taste
- 2 tbsp Olive Oil
- 1 cup Water
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cloves Garlic minced
- 1/2 Red Onion finely chopped
- 1/4 tsp Salt
- 4 Fish such as snapper or mahi-mahi, fillets
- 1 tsp Paprika
Method
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- Preheat your grill to medium-high heat.
- In a small bowl, mix together the olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.
- Brush the fish fillets with the marinade and let them sit for 10 minutes.
- While the fish is marinating, prepare the coconut rice. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
- For the mango salsa, combine the mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
- Grill the fish fillets for 4-5 minutes per side, or until the fish is cooked through and has nice grill marks.
- Serve the grilled fish fillets with the coconut rice and mango salsa on the side. Garnish with lime wedges and cilantro leaves.
Notes
For an extra kick, add a finely chopped red chilli to the mango salsa. Make sure to use a firm fish that holds up well on the grill.