MANGO GINGER SALSA RECIPES

Name: Seared Mahi-Mahi with Mango Sauce and Fragrant Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 2 cups water; 2 tablespoons chopped fresh cilantro leaves; 2 scallions, green parts only, chopped; Salt; 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; 4 mahi-mahi fillets; 1/4 cup grapeseed oil; Salt and freshly ground black pepper; 2 scallions, chopped, for garnish

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE

Seared Mahi-Mahi with Mango Sauce and Fragrant Rice image

Provided by Robert Irvine : Food Network

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup jasmine rice
2 cups water
2 tablespoons chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
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
4 mahi-mahi fillets
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

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.

Nutrition Facts : Calories 427, FatContent 15 grams, SaturatedFatContent 1.5 grams, CholesterolContent 83 milligrams, SodiumContent 583 milligrams, CarbohydrateContent 50 grams, FiberContent 2 grams, ProteinContent 25 grams, SugarContent 12 grams

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE

Seared Mahi-Mahi with Mango Sauce and Fragrant Rice image

Provided by Robert Irvine : Food Network

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup jasmine rice
2 cups water
2 tablespoons chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
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
4 mahi-mahi fillets
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

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.

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