Seared Mahi-Mahi with Mango Sauce and Fragrant Rice
Recipe courtesy Robert Irvine

Total Time: 50 min Prep 20 min Cook 30 min Yield: 4 servings

Ingredients
Rice: 
1 cup jasmine rice 
2 cups water 
2 tablespoons chopped fresh cilantro leaves 
2 scallions, green parts only, chopped 
Salt 
Mango Sauce: 
1 mango 
1 teaspoon rice wine vinegar 
1/4 cup grapeseed oil 
1 lime, juiced 
Salt and freshly ground black pepper 
1 tablespoon chopped fresh cilantro leaves 
1 clove garlic, quartered 
1 teaspoon chopped fresh ginger 
Fish: 
4 mahi-mahi fillets 
1/4 cup grapeseed oil 
Salt and freshly ground black pepper 
2 scallions, chopped, for garnish
Directions

For the rice: Combine the rice and water together in a large saucepan. Place the 
pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. 
Cook the rice for 20 minutes.

For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
In a large bowl, whisk together the vinegar, oil, and lime juice. Season with 
salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
Heat a large, nonstick saute pan over medium-high heat.
Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and 
sear until golden on 1 side, 3 to 4 minutes.
Turn the fish over and cook until cooked through, another 3 to 4 minutes. 
Be careful not to overcook the fish. You'll know the fish is done when the flesh 
springs back. Remove the fish to a plate.
When the rice is cooked, fluff it with a fork and 
gently stir in the cilantro and scallions. Season with salt, to taste.
Place a mound of rice on each plate. Top with mahi-mahi. 
Spoon the mango sauce over each fillet and top with chopped scallions. 
Drizzle the liquid from the mango sauce around the rice.

Per serving: Calories: 427; Total Fat:15 grams; Saturated Fat: 1.5 grams; 
Protein: 25 grams; Total carbohydrates: 50 grams; Sugar: 12 grams; Fiber: 2 grams; 
Cholesterol: 83 milligrams; Sodium: 583 milligrams

Notes:
May add cucumber, red onion instead of garlic.
Broiled swordfish works too.