Moroccan Spiced Lamb Chops
Juicy Moroccan spiced lamb chops with warm aromatics, charred edges and a fresh lemon-coriander finish.
Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa
Caribbean-Style Grilled Fish with Coconut Rice & Mango Salsa is a practical, flavour-forward recipe designed for reliable results at home, with clear steps and balanced seasoning so the dish lands well on both weeknights and more relaxed cooks.
Use the notes and method timings as a guide, then adjust seasoning and texture near the end to suit your ingredients and equipment. Serve in a way that matches the dish style so it reads as intentional and complete on the table.
Method
20m25m45m
- 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.
Ingredients
- Rice, to taste
- 30ml Olive Oil
- 240ml Water
- 3ml Salt
- 1ml Black Pepper
- 2 cloves Garlic minced
- 1/2 Red Onion finely chopped
- 1ml Salt
- 4 Fish such as snapper or mahi-mahi fillets
- 5ml Paprika
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.
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