Ingredients

1/2 c. diced avocado

1 1/2 tbsp. sour cream

2 tsp. lime juice

2 tsp. chopped fresh cilantro

1/4 tsp. coarse salt

Pinch ground cumin

2 tbsp. water

3/4 c. diced mango

1/4 c. diced red onion

1/4 c. diced jalapeños

1/4 c. diced tomatoes

1 tbsp. chopped fresh cilantro, plus more for garnish

2 tbsp. lime juice

1 tsp. coarse salt

1/2 c. cooked shrimp, coarsely chopped

1 1/2 c. water

1/2 c. coconut milk

2 tsp. coarse salt, divided

1 c. jasmine rice

2 tbsp. toasted coconut

1 c. pineapple juice

1 tbsp. sweet chili sauce

1 tsp. Jamaican jerk spice

1 tbsp. cornstarch

1 tbsp. water

1/4 tsp. coarse salt

4 (6-oz.) mahi-mahi fillets

1 tbsp. coarse salt

1/2 tsp. white pepper

1/4 c. olive oil

Preparation

  1. Make Mango-Shrimp Salsa: Stir together all ingredients and refrigerate until ready to use.
  2. Make Coconut Rice: In a saucepan over medium heat, bring to a boil water, coconut milk, and 1 tsp. salt. Stir in rice, then reduce heat to low and cook until rice is tender, 20 to 25 minutes. Remove from heat and stir in the remaining 1 tsp. salt, and toasted coconut. Keep warm.
  3. Make Jamaican Jerk Glaze: In a small saucepan over medium heat, stir pineapple juice, sweet chili sauce, and Jamaican jerk spice. In a small bowl, combine cornstarch and water, mixing well.
  4. Thicken Glaze: When juice comes to boil, reduce heat to low and whisk in cornstarch mixture. Return to boil, cook 1 minute, then remove from heat. Stir in salt and keep warm.
  5. Cook Mahi-Mahi: Season mahi-mahi with salt and pepper on both sides. Add enough olive oil to just coat the bottom of a large skillet, heat over medium-high heat. When oil smokes slightly, carefully add fish and cook until outer edges are golden, 2 minutes. Carefully turn over, lower heat and cook 3 to 5 minutes, until the fish is cooked through. Let it rest 1 to 2 minutes before plating.
  6. Assemble Meal: Dollop avocado crema in the center of each serving plate. Top with 1/2 c. rice, then mahi-mahi fillet. Spoon Jamaican jerk glaze, to taste, on top; add mango-shrimp salsa. Garnish with cilantro.