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Grilled Mahi Mahi with Tamarind, Tomatoes, Mango, and Coconut Rice

Author: Andrea Slonecker
Serves: 4

Vibrant summer meal with salty, sweet and sour flavors of Southeast Asia

The salty, sour, sweet flavors of Southeast Asia complement the chicken-like texture and mild taste of fresh mahi mahi in this vibrant summer meal. If using wooden skewers, be sure to soak them in water for 30 minutes or so before grilling.


Coconut Rice
1 cup jasmine rice
3/4 cup water
3/4 cup coconut milk
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon turmeric powder

Mahi Mahi
1 1/2 tablespoons tamarind concentrate
1 tablespoon honey
1 tablespoon Asian fish sauce, plus more to taste
2 garlic cloves, minced
1 fresno chile, minced (divided)
1 tablespoon fresh lime juice
2 mahi mahi, skin removed
Kosher salt
Neutral oil, for brushing
1 cup cherry tomatoes, halved
1 mango, diced
1 small shallot, thinly sliced
½ cup loosely packed herb leaves, such as Thai basil, cilantro, and mint, torn
1/4 cup chopped peanuts


To make the coconut rice: Rinse the rice under cool running water until it runs clear. In a small, heavy saucepan, combine the rice, water, coconut milk, sugar, salt and turmeric. Bring to a simmer over medium-high heat, stirring and scraping the bottom of the pan once or twice. Decrease the heat to low, cover, and cook for 15 minutes. Remove the pan from the heat and let the rice rest, covered, 5 to 10 minutes.

  1. Prepare a charcoal or gas grill for medium-high heat (400 to 450°F) cooking. In a small bowl, stir together the tamarind, honey, fish sauce, and garlic with 1/2 the fresno chile and set aside. In a large bowl, make a dressing for the salad by whisking the lime juice with 1 tablespoon of the tamarind sauce and remaining 1/2 of the fresno chile and set aside.
  2. Thread the cubed mahi mahi onto eight 6-inch skewers. Season them with salt and lightly brush with oil on both sides. Grill until deep marks form on all sides and the fish is cooked through, turning once, about 4 minutes per side. Transfer the skewers to a platter and immediately brush all sides with the tamarind sauce.
  3. Add the tomatoes, mango, shallot, and herbs to the large bowl and toss to coat in the dressing. Taste and adjust the seasoning with more fish sauce or salt, as needed. Spoon the rice and salad onto plates and add a mahi mahi skewer to each. Top with the peanuts.