Mahi Mahi With Avocado-Chile Salsa & Tropical Rice

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Healthy Mahi Mahi with Tropical Rice is surely a taste of paradise  Like my rhyme? Lol, regardless, here is a really, really good recipe that might take your taste buds on a trip to your favorite vacation spot for a little while.

Time: 45-60 Minutes
Serves 4

Mahi Mahi
4 Mahi Mahi fillets (about 1.5 pounds)
1 tbsp extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste

Salsa
1 ripe avocado, diced into ¼-inch chunks
2 plum tomatoes, diced into ¼-inch chunks
3/4 cup red onion, minced
1-2 jalapeno peppers, seeded and minced
1/2 cup cilantro, minced
Juice of 1 lime
1/2 teaspoon kosher salt

Tropical Rice
1.5 cups Whole Grain Brown Rice
1 cup Light Coconut Milk
2 cups Low-Sodium Chicken Broth
8 ounces, Canned Pineapple
2 Tablespoons Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Brown Sugar
Toasted Coconut, for Garnish
Green Onions, chopped, for Garnish

Directions
Line an oven safe dish with foil. Add fish and marinade ingredients and let sit for 20-30 minutes before broiling. Preheat broiler.

While fish marinates, prepare salsa ingredients and add to a large mixing bowl. Mix and set aside.

Prepare tropical rice. You have two options here: First option: combine the first three ingredients in a rice cooker and cook until rice is tender. Second option: Combine rice, coconut milk, and broth in a medium pot or dutch oven and bring to a boil over high heat. Reduce heat to a low simmer and cook covered for 30 minutes. Test the rice for doneness and add more liquid if not soft (note that brown rice tends to be a little al dente). Fluff rice with fork and add remaining ingredient, topping with toasted coconut and green onions.

While rice cooks, broil mahi mahi for 6-8 minutes per side.

Serve the fish with the salsa on top and tropical rice on the side.