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Grilled Marinated Fish With Tropical Salsa And Coconut Rice

  • Yield: 4 servings


  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pinch cayenne
  • 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on
  • Coconut Rice
  • Tropical Salsa
  • Toasted coconut flakes, garnish
  • Chopped cilantro, garnish


  • In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
  • Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
  • Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.