INGREDIENTS
- 4 mahi-mahi filets
- 4 chopped shallots
- 2 oz white wine
- 2 tbsp rice vinegar
- (full fat) coconut milk
- 1/2 split vanilla bean
- 2 tbsp olive oil
- 1 tbsp butter
- salt and pepper
Garnish
- 1/2 (diced 1/4 inch size) pineapple
- 1 bunch (finely chopped) green onions
- 1 small bunch chopped cilantro
- 1 each juiced & mixed lime and lemon
- salt and pepper
- sliced red chilli pepper
Rice
- black rice
- 4 chopped shallots
- 4 slices ginger
- 2 bay leaves
- 1 1/2 can strained & rinsed white navy beans
METHOD
Put the rice in a steamer, add water about one inch over the rice, add the shallots and ginger and a good pinch of salt, cook until the rice is dry (about 15 minutes), then add the beans and mix them in well, keep covered until needed.
In a bowl mix the pineapple with green onions, cilantro and lime/lemon juice season with salt & pepper to taste
Season the fish filets with salt and pepper and sauté in a non-stick pan with butter and oil, sprinkle with the wine and vinegar, evaporate a bit the add the vanilla and the coconut milk, simmer until the fish is cooked, remove the fish and thicken the sauce by simmering it down and adding a spoonful of butter.
Place the rice on a plate, top it with the fish, sprinkle the coconut sauce and spoon some pineapple salsa on the fish, serve immediately.