Curry Grilled Mahimahi With Cucumber Mango Salsa And Chipotle Rice

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The richness of mahimahi holds as a lot as daring flavors cherish curry. And the spice’s heat pairs perfectly with refreshing mango salsa.

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  • FISH:
  • 1 lb. mahimahi, pores and skin removed
  • salt to taste
  • pepper to taste
  • 3 tbsp. vegetable oil
  • 2 tbsp. curry powder
  • 2 tsp. dried oregano
  • SALSA:
  • 1/2 english (hothouse) cucumber, finely diced
  • 2 mangoes, flesh removed and finely diced
  • 2 tbsp. lime juice
  • 1/3 C orange juice
  • 1 miniature red onion, finely chopped
  • 1 miniature bunch novel mint leaves, finely chopped
  • 1/2 tsp. salt
  • 10 grinds novel dark pepper
  • RICE:
  • 1 C white rice
  • 2 chipotle chili peppers packed in adobo with sauce, finely chopped
  • 1/2 C cilantro leaves, finely chopped


    1. Step 1Season mahimahi evenly with salt and pepper, then rub with oil.
    2. Step 2In miniature bowl, mix curry powder and oregano. Rub combination over fish to coat evenly. Let stand, covered, at room temperature for Half-hour or as a lot as 6 hours in refrigerator.
    3. Step 3In mixing bowl, toss salsa substances.
    4. Step 4Cook dinner rice per package directions. Combine with chipotles and cilantro.
    5. Step 5Warmth skillet over excessive heat. Cook dinner mahimahi till crispy and medium rare or medium, 4 to five minutes per facet. Help over rice with salsa.

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