Mahi-Mahi with Kiwi-Avocado Salsa and Coconut Rice

Name: Mahi-Mahi with Kiwi-Avocado Salsa and Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-ounce) mahi mahi fillet (or substitute halibut); Kosher or sea salt; Freshly ground black pepper; 3/4 cup coconut water; 1/3 cup jasmine or other long-grain white rice; 1 kiwi, peeled and cut into 1/2-inch cubes; 1/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes; 1 scallion, white and green parts, cut into 1/4-inch slices; 1/2 fresh jalapeno chile, stemmed, seeded, and finely chopped (optional); Juice of 1 lime; Leaves from 3 or 4 sprigs cilantro, chopped; 1/2 teaspoon honey, or more to taste (optional)

Servings: persons

1 (6-ounce) mahi mahi fillet (or substitute halibut)
Kosher or sea salt
Freshly ground black pepper
3/4 cup coconut water
1/3 cup jasmine or other long-grain white rice
1 kiwi, peeled and cut into 1/2-inch cubes
1/2 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes
1 scallion, white and green parts, cut into 1/4-inch slices
1/2 fresh jalapeno chile, stemmed, seeded, and finely chopped (optional)
Juice of 1 lime
Leaves from 3 or 4 sprigs cilantro, chopped
1/2 teaspoon honey, or more to taste (optional)

1
Pat dry the mahi mahi with a paper towel and sprinkle with salt and pepper.
2
In a small skillet or saucepan fitted with a lid, combine the coconut water, rice, and 1/4 teaspoon of salt over medium-high heat.
3
Bring to a boil, then decrease the heat until the liquid is barely bubbling.
4
Place the mahi mahi fillet on top of the rice, cover, and cook for about 15 minutes, or until all the coconut water is absorbed.
5
Turn off the heat and let the rice and fish stand, covered, for another 5 minutes.
6
While the rice and fish are cooking, make the salsa.
7
In a small bowl, stir together the kiwi, avocado, scallion, jalapeno, lime juice, and cilantro.
8
Taste and add a touch of salt if necessary and a drizzle of honey if its too tart.
9
Transfer the rice and fish to a plate, top with the salsa, and eat.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (6-ounce) mahi mahi fillet (or substitute halibut), Kosher or sea salt, Freshly ground black pepper, 3/4 cup coconut water, and more.

Yes, Mahi-Mahi with Kiwi-Avocado Salsa and Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!