Imagine a plate that bursts with vibrant flavors, where succulent grilled fish meets a zesty tropical salsa, all nestled on a bed of creamy coconut rice. This isn't just a meal—it's a culinary vacation that brings the exotic warmth of the Caribbean right to your dining table. In just 50 minutes, you'll transform simple ingredients into a restaurant-worthy dish that will make your family and friends think you've secretly trained with a top chef!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 fish fillets
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 mango, diced
- 1/2 red onion, diced
- 1 jalapeño, minced
- 1/4 cup cilantro, chopped
- 2 cups cooked rice
Instructions
- Begin by preparing the marinade for the fish. In a medium bowl, combine the coconut milk, lime juice, and salt. Mix well until the salt is dissolved.
- Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the coconut milk marinade over the fish, ensuring that each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the fish is marinating, prepare the tropical salsa. In a separate bowl, combine the diced mango, red onion, minced jalapeño, and chopped cilantro. Mix gently to combine all the ingredients. Set aside for the flavors to develop.
- Next, prepare the coconut rice. If you haven't cooked the rice yet, rinse 2 cups of rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 cup of coconut milk with 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- After the fish has marinated, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Carefully place the marinated fish fillets on the grill. Grill for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The fish should flake easily with a fork when done.
- Once the fish is grilled, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute.
- To serve, place a generous scoop of coconut rice on each plate. Top with a grilled fish fillet and spoon the tropical salsa over the top. Garnish with additional cilantro if desired.
- Enjoy your delicious Grilled Marinated Fish with Tropical Salsa and Coconut Rice, a perfect dish to bring a taste of the Caribbean to your table!
Tips
- Choose the right fish: Firm white fish like mahi-mahi, snapper, or halibut work best for grilling.
- Marinate for maximum flavor: Don't rush the marinating process—30 minutes allows the coconut milk to tenderize and infuse the fish.
- Grill temperature matters: Medium-high heat ensures beautiful grill marks without drying out the fish.
- Test fish doneness: The fish should flake easily with a fork and appear opaque throughout.
- Let the fish rest: Allowing the fish to rest for a few minutes helps retain its juices and ensures a moist, tender result.
- Customize your salsa: Adjust jalapeño levels to control the heat, or add extra fruits like pineapple for more tropical flair.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 65mg
