Creole Fish Skillet with Green Coconut Rice and Mango Chili Relish

Name: Creole Fish Skillet with Green Coconut Rice and Mango Chili Relish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz firm white fish fillets; 3 tbsp lime juice; 4 cloves garlic; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 1/4 cups jasmine or long-grain rice; 1 2/3 cups coconut milk; 3/4 cup water; 1 packed cup fresh cilantro; 3/4 cup red onion; 1 1/4 cups ripe but firm mango; 1 small red chili pepper; 1 tbsp apple cider vinegar; 1 tsp brown sugar; 1 tbsp butter; 1 medium green plantain; 2 tbsp vegetable oil

An original Latin American-inspired dish: pan-seared fish fillets served over green coconut-cilantro rice and finished with a fresh mango, red onion, and lime chili relish. It brings together tropical, herbal, and gently spicy flavors in a vibrant complete meal.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g firm white fish fillets (como mahi-mahi, bacalao fresh or mero)
45 ml lime juice (divided)
12 g garlic (chopped, divided)
2 g ground cumin
2 g sweet paprika
1 g dried oregano
8 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
240 g jasmine or long-grain rice
400 ml coconut milk
180 ml water (hot)
30 g fresh cilantro (leaves and stalks tiernos, divided)
120 g red onion (finely chopped, divided)
200 g ripe but firm mango (en cubitos)
10 g red chili pepper (without semillas and chopped)
15 ml apple cider vinegar
4 g brown sugar
14 g butter
180 g green plantain (thinly sliced finas for servir)
30 ml vegetable oil (for dorar the plátano)

Nutrition facts

per serving

640 kcal

Calories

34 g

Protein

58 g

Carbs

30 g

Fat

4 g

Fiber

54 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. In a bowl, combine the fish with 30 ml (2 tbsp) lime juice, half of the minced garlic, cumin, sweet paprika, oregano, 4 g (about 3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, rinse the rice under cold water until the water runs almost clear. Blend the coconut milk, hot water, and half of the cilantro until smooth and green.
3
3. Heat a medium pot over medium heat. Add 15 ml (1 tbsp) olive oil and sauté half of the red onion with the remaining garlic for 2 to 3 minutes, until fragrant. Stir in the rice and cook for 1 minute to lightly toast it.
4
4. Pour the green coconut mixture over the rice. Add 2 g (about 1/2 tsp) salt and a pinch of black pepper. When it comes to a gentle boil, reduce the heat to low, cover, and cook for 16 to 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
5
5. For the mango chili relish, combine the mango, remaining red onion, red chili, 15 ml (1 tbsp) lime juice, apple cider vinegar, brown sugar, remaining cilantro, a pinch of salt, and a pinch of black pepper in a bowl. Set aside so the flavors can meld.
6
6. Heat a large skillet over medium-high heat. Add the butter and remaining olive oil. When the butter foams, add the fish fillets and cook for 3 to 4 minutes per side, depending on thickness, until golden and cooked to a safe internal temperature of 145°F (63°C). Remove and rest for 2 minutes.
7
7. In another skillet, heat the vegetable oil over medium heat. Brown the green plantain slices for 2 to 3 minutes per side until tender with golden edges. Drain briefly on paper towels and season with a pinch of salt.
8
8. Fluff the green coconut rice with a fork. Serve a bed of rice on each plate, top with the fish, finish with the mango chili relish, and serve with the browned green plantain slices on the side.

Chef tips

For deeper flavor, marinate the fish for up to 30 minutes, but not longer so the lime does not overly change the texture. The mango chili relish is also excellent when made 10 minutes ahead.

Substitutions

You can use basmati rice instead of jasmine. Mango can be replaced with firm peach or fresh pineapple. If green plantain is unavailable, serve with baked yuca chips. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

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Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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