Baked Mahi Mahi with Fruit Salsa and Coconut Rice

Tuesday, June 15, 2010

I have to apologize in advance for this one! 
I didn't pay any attention to measurements while making this. 
This dish has a delicious tropical flavor to it!
4 Mahi Mahi Filets (I used Full Circle Wild Caught)
Fresh Pineapple
1-2 Mangos
1 Red Bell Pepper
A Bunch of Cilantro
2-4 Jalapeno Peppers
1 Avocado
1/2 Small Onion
A Couple Limes
/Lemons for Squeezing
Salt & Pepper to taste
Coconut Oil (optional)

Coconut Rice:
1 Cup Organic Brown Long Grain Rice
1 Cup Coconut Milk (replace water on Rice Package Directions)
1 Teaspoon Salt
3/4 Teaspoon of Sugar
A small amount of Chopped Cilantro

1. Preheat the oven to 350 Degrees
2. Peel and cut Mango and pineapple into chunks. Chop up remaining fruits, onion and cilantro into pieces (whatever size you prefer for your salsa).
3.  Reserve approximately 1-2 cups of mango, pineapple and Jalapeno from salsa mixture.  Put in a blender or food processor and puree mix.
4.  Mix remaining fruits together in a bowl, squeeze lime juice and salt to taste.  Cover and put in the refrigerator until ready to serve.  (The flavors need time to blend together)
5.  Wash and season Mahi filets, pat dry with paper towel and season with salt and pepper.
6.  Prepare baking pan(s) by lightly coating bottom and sides with coconut oil. (Or whatever oil you choose)
7. Place fish in the pan and top with Mango/Pineapple Puree.  Cover dish(s) and bake for 20-30 Minutes depending on your oven.
8.  Fluff Coconut Rice with fork when finished and add cilantro.  Place a scoop on each plate, top with fish, drizzle a little extra puree if desired and top it off with the fruit salsa!

Stuffed Bell Peppers

Mmmmm..These are delicious!  For me one of the hardest parts of cooking is measuring and creating recipes!  I love to pull food and spices out and just go to town!  Sometimes I will accidentally create something great for dinner and then have a friend ask for the recipe.  Uh-oh!  "I believe it was a little of this" or "about this much of that" and my favorite phrase is "just to taste."  For me a great way to remember what I put in a dish is to take a picture of all the ingredients together!
(like this!)

Okay So here is my makeshift recipe!

1 lb. of Organic Grass Fed Ground Beef
Organic Long Grain Brown Rice (according to package for 4-6 servings
(4) Each Red and Green Bell Peppers
1 Small Sweet Onion
3-4 Cloves of Garlic
1 Jar of Spicy Arrabiata Sauce
Freshly Grated Parmigiano
Shredded Mozzarella Cheese
Olive Oil or Butter (for Saute)
Fresh Thyme
Fresh Basil
Salt and Pepper "to taste"

1. Prepare rice according to the package directions.
2. While the rice is cooking finely chop up onion, one of each bell pepper, garlic cloves, basil and Thyme.
3. Grate Parmigiano and set aside.
4. In a skillet heat oil or butter and saute onion for 2-3 minutes, add bell peppers and saute until soft.
5. Drain onion/bell peppers and set aside.
6. brown beef in skillet, drain and return to the pan.
7. Add Garlic, onion/bell pepper mixture and stir.
8.  Preheat oven to 375 degrees.
9.  Add desired amount of rice to the mixture and mix well.
10.  Mix in cheeses, desired amount of sauce to coat, thyme and basil.
11.  Turn the stove on low and cover the mixture to allow the flavors to blend.
12.  Cut a circle around the stem of the remaining 6 bell peppers, cut and pull out seeds, be careful not to cut through the bottom or it will leak when cooking.
13.  Stuff each pepper and top with additional cheese if desired and replace each stem top.
14.  Pop them in the oven and cook for about 20-30 minutes depending on your oven.

Ready to go in the oven!

Fresh out of the oven!

                                   I like to slice them in half before I serve them!
                    I served it with a side salad and more arrabiata sauce for dipping!

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