Finally... it's here! Summer has arrived in San Diego! While my mother is sweltering in her upper 90 degree temps, I'm relishing each and every one of those precious degrees. Admittedly, my coastal temps are a bit lower than her 6 miles inland temps, but I say, "Bring it on!"
Waking to bright sunny skies and temps not requiring a jacket brings me to a wonderful start to my day. Light until well after 8 PM only continues my love for summer as does my trusty grill. With our temperate climate, our home has no air conditioning, and while the heat is nothing like my friends and family in the midwest, or even a few miles inland, I still like to keep the oven and stove off and do my cooking outside.
Fish, always a family favorite, has me packing my freezer with packets of Mahi Mahi and salmon ready for a short notice meal. Liv prefers her fish plain with a squeeze of lemon while my husband and son prefer something a bit more lively. Thankfully this Grilled Mahi with a side of Coconut-Almond Rice meets all of the above requirements.
A light sauce of coconut milk and red curry mix together to create a lovely base for the rice and an optional sauce for the fish and veggies. Prefer your fish plain? Simply don't top the fish with sauce and give yourself a little squeeze of lemon. Prefer something more flavorful? Top with the sauce in addition to a sprinkling of fresh chopped cilantro. Either way, you can't go wrong. Happy summer!
Grilled Mahi Mahi with Coconut-Almond Rice
3/4 teaspoon red curry paste
3/4 cup canned light coconut milk
1/2 cup water
3 tablespoons slivered almonds
1/2 cup white rice
3 tablespoons unsweetened flaked coconut
3/4 teaspoon kosher salt, divided
4 mahi mahi fillets (6 oz. each)
1/4 teaspoon pepper
3/4 pound asparagus, ends trimmed
1/4 pound sugar snap peas
1/4 cup cilantro leaves
Preheat grill on high. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16 to 18 minutes.
Prepare the asparagus and place on a piece of foil. Sprinkle with about a Tablespoon of water and wrap the asparagus in the foil.
Rub fish with a little oil and season mahi mahi with remaining 1/4 tsp. salt and the pepper while rice cooks. Place fish on the hot grill, turning down the heat to medium-low. Place asparagus on the grill near the fish and allow to steam until done.
Depending on thickness of the fish, flip the fish after a few minutes and cook for a few minutes longer, until fish flakes with a fork and is done through.
Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish, topping with chopped asparagus. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.
Note: I forgot to add the flaked coconut to the rice and it was still wonderful! Next time we will try to remember to add the coconut for even more tropical flavor!
|Summer Flowers... Beautiful to wake up to!|