4 servings (serving size: 4 ounces mahi mahi, 1 cup rice and beans, and about 1/4 cup chutney)
2 cups water
2 cups uncooked quick-cooking brown rice (such as Uncle Ben's Whole Grain Boil in Bag Brown Rice; use 1 bag)
1/4 cup flaked sweetened coconut
1 cup canned red beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 pound skinless mahi mahi fillets, cut into 4 pieces
1/2 teaspoon olive oil
2 tablespoons mango chutney
2 bananas, peeled and chopped
1 scallion, finely chopped
1 tablespoon chopped fresh cilantro
How to Make It
Bring 2 cups water to a boil in a medium saucepan over medium-high heat.
If using Uncle Ben's Boil in Bag, drop in bag, and boil 10 minutes; remove from bag and add coconut. Reduce heat to low. Simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside. (If using regular quick cooking brown rice, add rice and coconut to boiling water. Reduce heat to low. Simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.)
While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
Arrange fish on a baking sheet. Drizzle oil over fish. Sprinkle half of seasoning mixture over fish; turn fish over, and sprinkle with remaining seasoning.
Broil for 56 minutes or until fish flakes easily with a fork.
While fish broils, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney mixture.
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First, please note the typo. You broil the fish 5 to 6 minutes and not 56. Second, the spice mix is excellent and so I doubled the amount and it was perfect. Third, the bean mixture needs more coconut and also needs salt. These adjustments made it a huge hit with the family. Would make this again.
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