Need a break from salmon and halibut? Try mahi mahi—this delicate fish goes great with just about any and everything. Here we paired it with an Asian-inspired version of cauliflower rice that is sure to be a crowd pleaser.
Makes 4 Servings
What you need
4 mahi mahi fillets (about 6 ounces each)
5 tablespoons Tessemae’s Soy Ginger, plus additional for drizzling
1 head cauliflower (about 2 pounds)
coarse salt and freshly ground black pepper
3 tablespoons coconut milk
1 mango, peeled and chopped
What you do
- Marinate mahi mahi in 2 tablespoons Soy Ginger for at least 15 minutes.
- Core and cut the cauliflower into large chunks. Scoop about half of the cauliflower into your food processor and pulse until it looks like rice or couscous. Be careful not to over process and make a paste. Transfer to a bowl and continue with the remaining cauliflower.
- Heat 2 tablespoons Soy Ginger and 2 tablespoons coconut milk in a large skillet over medium-high heat and add cauliflower. Sprinkle with salt and pepper to taste and cook, stirring, until cauliflower is tender about 3 minutes. Stir in remaining 1 tablespoon each Soy Ginger and coconut milk.
- Meanwhile, heat broiler to high. Transfer mahi mahi to a foil lined baking sheet. Broil, without turning over, until browned and just cooked through, about 6 minutes. Drizzle with more Soy Ginger, squeeze lime juice over top and serve with cauliflower rice.