Creating a delectable dish like Grilled Florida Mahi-Mahi with Mango Fried Rice is a culinary journey that brings together the vibrant flavors of the Sunshine State. Starting with the star of the dish, the succulent Mahi-Mahi fillets are seasoned to perfection and then skillfully grilled to achieve a smoky char that complements the fish’s delicate taste. As the Mahi-Mahi grills, attention turns to the fragrant Mango Fried Rice. The rice, cooked to a fluffy perfection, becomes a canvas for a tropical symphony of flavors as juicy chunks of ripe mango, colorful bell peppers, and aromatic spices are introduced. With each forkful, the sweetness of the mango contrasts harmoniously with the savory rice, creating a fusion of tastes that transport you to a paradise of flavors. Together, the grilled Mahi-Mahi and the Mango Fried Rice create a Positively Delicious dish that encapsulates the essence of Florida’s bountiful harvest, offering a tantalizing experience that’s both satisfying and positively unforgettable.
- 4 (6-ounce) Florida mahi-mahi fillets
- 1 large Florida mango, peeled and chopped (seed removed)
- 1 fresh Florida chili pepper, sliced (for heat if desired)
- 2 Florida eggs
- 2 teaspoons Asian 7 spice blend (or Chinese 5 spice blend)
- 2 teaspoons vegetable oil, divided
- 4 cups pre-cooked rice (leftover rice is the best to use)
- 1 bunch scallions, rinsed and chopped small
- 1 teaspoon fresh garlic, chopped fine
- 1 teaspoon fresh ginger, peeled and chopped fine
- 1 teaspoon sesame seed blend (black, white and toasted)
- 2 tablespoons low sodium soy sauce (plus more to serve on the side if desired)
- Sea salt and fresh ground pepper, to taste
- Fresh cilantro, for garnish
Preheat a charcoal grill or grill pan to medium-high. Season the fish fillets evenly with 1 teaspoon of the spice blend. Lightly and evenly drizzle 1 teaspoon of the vegetable oil over the seasoned fillets. Carefully place the seasoned and oiled fillets on the preheated grill or grill pan. Let cook for 2 to 3 minutes before carefully flipping each fillet. Let cook for another 2 to 3 minutes. If cooking on a charcoal grill, move the fish fillets to a cooler spot on the grill so they can finish cooking. If using a grill pan, place in a 375-degree oven until the fillets are cooked through.
While the mahi is cooking, preheat a wok or large sauté pan over medium-high heat. Add 1 teaspoon of vegetable oil to the preheated pan. Carefully crack each egg and add to the oiled sauté pan. Cook and scramble the eggs by working them around the pan. When the eggs are cooked and scrambled, add the garlic, ginger, hot chilis if desired and diced mango. Continue to cook while stirring. Season the egg mixture with the remaining teaspoon of the spice blend. Make a spot in the middle of the pan to add the pre-cooked rice. Continue to cook ingredients while stirring. Add the sesame seeds and chopped scallions and continue to cook for another couple minutes. Carefully add the soy sauce and continue to stir. Taste and adjust seasoning with salt and pepper. Remove fried rice from the heat and let sit for 2 minutes before serving.
Serve the grilled mahi with the mango fried rice. Garnish with sprigs of fresh cilantro if desired. Serve with extra soy sauce.
Source: Fresh from Florida, followfreshfromflorida.com