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Caribbean Mahimahi with Banana Chutney

Jim Bathie
Prep time 15 mins
Cook time 10 mins
Yield

4 servings

Ingredients

  • 2 cups water
  • 2 cups uncooked quick-cooking brown rice
  • 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 mahimahi fillets, cut into 4 pieces
  • 1 teaspoon olive oil
  • 1/2 cup water
  • 2 tablespoons mango chutney
  • 2 bananas, peeled and chopped
  • 1 scallion, finely chopped
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 410
  • fat 4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat .5 g
  • protein 29 g
  • carbohydrate 65 g
  • fiber 7 g
  • cholesterol 85 g
  • sodium 510 mg
  • 4.8 g

How to Make It

  1. Preheat oven to 425�.

  2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.

  3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.

  4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.

  5. Add 1/2 cup water to pan and bake at 425� for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.

  6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.