Lunch

Charred Mahi-Mahi & Ackee with Coconut-Cilantro Rice

Name: Charred Mahi-Mahi & Ackee with Coconut-Cilantro Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 mahi-mahi fillets (6 oz each, skin off); 1 cup jasmine rice; ¾ cup coconut milk; 1½ cups chicken or seafood stock; 1 can (19 oz) ackee fruit, drained gently; 3 tbsp olive oil, divided; 2 cloves garlic, minced; ¼ cup fresh cilantro, chopped; 1 lime, zested and cut into wedges; ½ scotch bonnet pepper, thinly sliced (or to taste); sea salt and cracked black pepper; 2 tbsp fresh cilantro oil (or blend cilantro with neutral oil)

Mahi-mahi fillet seared until mahogany-crusted, served atop buttery ackee (a delicate, creamy Caribbean fruit) with lime and scotch bonnet. Paired with jasmine-coconut rice infused with cilantro oil—a dish that sings of island mornings.

1287cal 68gprotein 108gcarbs 93gfat 10min prep 25min cook 2serves

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