Caribbean Mahi Mahi with Banana Chutney

Ingredients

• 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

Preparation

1. 1. Preheat broiler.
2. 2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat.
3. 3. 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.)
4. 4. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
5. 5. 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.
6. 6. Broil for 5–6 minutes or until fish flakes easily with a fork.
7. 7. While fish broils, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney mixture.