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Fresh mahi-mahi roasted simply then topped with a succulent and flavorful salsa of mangoes, cilantro, fresh ginger and lime juice served over lime cilantro rice.
For the fish:
2 6 oz mahi-mahi fillets preferably one inch thick
1 1/2 teaspoons olive oil
1/2 teaspoon each of salt and pepper
For the salsa:
1 cup fresh mango, cut into 1/2 inch pieces
1/4 cup finely chopped fresh cilantro
1 tablespoon finely chopped fresh ginger root
2 tablespoons fresh lime juice
For the rice:
1 cup cooked long grain rice (if you can find Carolina Gold rice, it is excellent in this dish)
Zest of one lime
1/4 cup finely chopped fresh cilantro
1/2 teaspoon black pepper
Preheat oven to 425 degrees F.
Prepare the rice to package directions.
In a small bowl, combine all of the salsa ingredients and set aside at room temperature.
Line a baking dish with foil and spray the foil lightly with oil.
Pat the fish dry, coat with olive oil on all sides, then the salt and pepper. and place in baking dish.
Roast for 10 minutes or until fish is opaque but still moist. Remove from oven.
To serve, evenly spoon the rice on two plates, place fish on rice and top with salsa.
Serve hot.
