I would call this a good solid recipe. It's good but nothing new or surprising. I added a bit of habanero to the salsa and doubled the ginger. Also sprinkled the fish with McCormick's Jerk Seasoning and think it might have been a bit bland without it. Served with corn on the cob and steamed chard.
I only made the salsa from this recipe to go with another meal I was making, and boy oh boy, is it good!! Loved it and will definitely be making it again!
The other reviewers sumed it up nicely. It had nice flavors and my husband made it in a jiffy. We'll definitely be making this in the summer, especially when we don't really feel like eating.
This salsa was soooo good. I did do some substitutions; used tilpia (cheap) and after marinating I add a little Mc Cormick Carribean Jerk seasoning and pan grilled. I also took the idea from other reviewers and cooked my jasmine rice in the remainder of the coconut milk and added stir fried some snap peas, carrots, red peppers & onion as well. So flavorful; what a delicious meal!
Excellent flavors! Grilled the fish on the outdoor grill instead of a grill pan (put down grill foil to prevent loss of fish if it got too flaky). Next time, I will try adding just a pinch of cayenne pepper to the salsa to add a kick of heat. Served with coconut & cilantro rice: (Used the remainder of the coconut milk with a little water to cook the rice in. After it was cooked, added 3 T fresh chopped cilantro, a touch of extra virgin olive oil, and a tablespoon or so of fresh lime juice.) I took the suggestion of previous reviewer for a veggie side - sliced sweet onion, thinly sliced red pepper, snap peas, and julienned carrot. Simply sauteed in a tablespoon of olive oil over medium-high heat. Added onion first, when it just started to brown on edges added red pepper, after a minute or so added the snap peas, and once they were crisp-tender and slightly browned took it off the heat, added carrot, salt, pepper.
This recipe comes together quickly once you have your ingredients gathered. Not only is it quick and easy to get to the table, it's beautiful on the plate. The salsa is delicious with the mahimahi as it would be grilled chicken or shrimp, not to mention a tortilla chip. I served it for a weeknight dinner, but wouldn't hesitate to make it for guests. I did add some extra hot pepper flakes for more heat. Served with brown rice and sauted sugar snap peas, red pepper, julienned carrots and sweet onion. This recipe is a keeper.
Flavorful, moist fish with an exceptional salsa, great for company! Absolutely will make again and didn't take very long at all!