Well, it is right in the middle of summer and I am always searching for new summer inspired meals in our midweek repertoire. This simple, light, Mexican inspired dish was a delicious addition using fresh, gorgeous seasonal produce. I simply couldn’t go past my kids favourite side, coconut rice, although I ramped this baby up with zesty lime which I must say took it to a whole new level. Spicy, sweet and tangy = winner, winner……midweek dinner!
A little tip……double, triple or make as much of the dry spice mix as you like, leaving out the lime juice of course. Pop it in an airtight container and use it to make homemade tacos or rub on steak, chicken or pork. Otherwise you have the mix made up for next time you want to cook this dish!
Prep time: 20 Minutes + 30 Minutes Marinating time Cooking time: 30 Minutes $-$$ Low – Medium Budget
800gm of firm, white fish fillets (Ling, Snapper, Barramundi or whatever is on special!)
2 tbs of olive oil
2 tsp of sweet paprika
1 tsp of ground cumin
1 tsp of ground chillies (less if you prefer it less spicy)
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of dried oregano
1/2 tsp of ground black pepper
1/2 tsp of sea salt
A pinch of ground cinnamon
A pinch of ground cloves
Juice of 1/2 a lime
Fresh coriander sprigs for garnish
For the Salsa:
1 firm but ripe mango, finely diced
1 fresh Thai red chilli, deseeded and finely diced (Leave the seeds in for an extra kick if you like)
3 tbs of chopped fresh coriander
2 tbs of olive oil
Juice of 1 lime
A sprinkle of sea salt and cracked pepper
For the Coconut Lime Rice:
11/2 cups of basmati rice
1 cup of coconut milk
1 cup of water
Zest and juice of 1 lime
Sea salt and cracked pepper
Mix all the dry spices together in a small bowl. Place 2 tablespoons of the mix in a larger bowl along with the olive oil and lime juice and stir well to combine. Place the fish fillets in the marinade and toss well to coat. Marinate in the fridge for 30 minutes.
Place the rice, coconut milk, water and lime juice in a medium sized saucepan. Bring to the boil, stirring occasionally and once boiling reduce to a low simmer and place on a tight fitting lid. Allow the rice to absorb the liquid for 12 minutes before removing from the heat and allowing to stand for a further 5-7 minutes, leaving the lid firmly in place.
Place the mango, chilli, coriander, lime and olive oil in a small bowl. Mix well to combine and season with salt and pepper. Set aside.
Heat a large fry pan or BBQ plate and cook the fish fillets for approximately 8 minutes on either side or until the fish pulls apart easily with a fork.
Remove the lid from the rice and add the lime zest and season well with salt and pepper before fluffing the rice with a fork.
To serve, divide the rice among four serving plates and top with the fish fillets. Spoon over the mango salsa and any remaining pan juices and top with fresh coriander sprigs.