Catch of the day on jasmine coconut rice, caramelized arugula and mango salsa

Catch of the day on jasmine coconut rice, caramelized arugula and mango salsa

December 31, 2012

Catch of the day on jasmine coconut rice, caramelized arugula and mango salsa

Catch of the day: Mahi Mahi

We were lucky enough to catch a Mahi Mahi, a common fish in these tropical waters. I propose a BBQ now that we are anchored in the tranquil waters of Norman island after a morning sail from Cooper Island. I heat up the BBQ while guests enjoy a before lunch snorkel in the caves.

mahi mahi meal

Mahi Mahi cut up into fillets



Olive oil

Pepper and salt to taste

Drizzle a bit of olive oil and sprinkle fresh herbs over the Mahi-Mahi and let it marinate for about 30 minutes to an hour in the refrigerator in a zip lock bag.

Preheat the grill to a high heat, place the fish on the grill, lower to a medium heat and cook for about 4-5 minutes on each side depending on the thickness and temperature of the grill.

Serve straight off the grill.

Coconut rice


2 cups Thai jasmine-scented white rice

2 cups coconut milk

1 3/4 cups water

1/2 tsp. salt

1/2 tsp. coconut oil, OR vegetable oil

Optional: 1-2 tbsp. toasted coconut for garnish

Preparation (5 mins):

Rub oil over the bottom of a deep-sided pot.

Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.

Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.

When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. If desired, top your rice with a sprinkling of toasted coconut.

To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown

Caramelized Arugula


3 bunches Fresh arugula or rocket

2 tbsp Shallot onions

1 tbsp Brown sugar

1 tbsp Butter

1 tbsp olive oil

Salt and pepper to taste

Preparation (10 mins):

Place the butter in a skillet at a medium heat, when almost melted add the oil to avoid the butter burning. Add the shallots until translucent and then add the arugula stirring and immediately after add the brown sugar, keep stirring for few seconds until sugar is dissolved. Remove from heat and keep in the oven until time to serve.

Mango salsa


1 large ripe yet firm mango

2 ripe tomatoes or a box of cherry tomatoes

1 medium red bell pepper, diced into small pieces

1 medium jalapeño, seeded and diced into small pieces

1 small red onion, diced finely.

1 -2 tbsp lime juice

2 tbsp Olive Oil

Salt to taste

A little sugar to sprinkle if your mangoes are not sweet enough

A few sprigs of cilantro, chopped

Preparation (10 mins):

Combine all the ingredients in a bowl and place in the fridge until ready to serve.

We placed the fish in a tray, the coconut rice in a bowl, the arugula and mango salsa in small bowls respectively. Everybody is back on deck after a refreshing swim and we all helped ourselves for a familiar and fresh lunch with the red cliffs, caves and the turquoise waters as our back yard view.

Bon Appétit!

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