Fish With Coconut-Mango Sauce Recipe

Name: Fish With Coconut-Mango Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups wild rice long grain; 1 bunch broccoli trimmed and cut into florets; 4 fillets red snapper or other flaky white-fleshed fish; 1/2 lemon juiced; 3 tablespoons canola oil; 15 ounces mangoes sliced; 1 onion small; 3 tablespoons coconut cream; 1 pinch brown sugar; 1/4 cup shredded coconut; mango slices, to garnish

Servings: persons

1 1/3 cups wild rice long grain
1 bunch broccoli trimmed and cut into florets
4 fillets red snapper or other flaky white-fleshed fish
1/2 lemon juiced
3 tablespoons canola oil
15 ounces mangoes sliced
1 onion small
3 tablespoons coconut cream
1 pinch brown sugar
1/4 cup shredded coconut
mango slices, to garnish

1
Cook rice according to package directions. Around 6 mins before end of cooking, add broccoli to rice.
2
For the fish, sprinkle fillets with lemon juice. Heat 2 tbsp oil in a frying pan and sear fish for 2-3 mins each side. Season with salt and pepper.
3
For the mango sauce, measure out 1/2 cup of juice and drain the remaining fruit. Puree half the mango with a hand blender. Finely dice the other half. Heat 1 tbsp oil in a pan and saute onion. Add mango puree and juice, bring to a boil, then reduce heat.
4
Add diced mango, coconut cream and sugar to pan and season with salt and pepper. Toast shredded coconut in a dry frying pan and let cool slightly.
5
Arrange fish fillets and rice on serving plates. Top fish with mango sauce. Sprinkle with shredded coconut and garnish with mango slices.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 cups wild rice long grain, 1 bunch broccoli trimmed and cut into florets, 4 fillets red snapper or other flaky white-fleshed fish, 1/2 lemon juiced, and more.

Yes, Fish With Coconut-Mango Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Coconut-Mango Sauce

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