Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup of forbidden rice under cold water until the water runs clear, then combine it with 1.5 cups of full-fat coconut milk, 0.5 cups of water, and 0.5 teaspoon of salt in a medium saucepan.

2. 2

   Bring the rice mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes until all liquid is absorbed and the rice is tender.

3. 3

   Whisk together 0.5 cup of pineapple juice, 1 tablespoon of finely minced chipotle in adobo, 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 teaspoon of grated fresh ginger, and 2 minced cloves of garlic in a small bowl.

4. 4

   Pat dry 4 (6-ounce) Mahi-Mahi fillets and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

5. 5

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place the seasoned Mahi-Mahi fillets into the hot pan.

6. 6

   Sear the fillets for 3-4 minutes per side until golden brown and cooked through, then pour the chipotle pineapple glaze over the fish during the last minute of cooking, allowing it to slightly thicken and coat the fish.

7. 7

   Fluff the cooked forbidden rice with a fork and squeeze the juice from half of 1 lime over it.

8. 8

   Serve the Chipotle Pineapple Glazed Mahi-Mahi immediately alongside the coconut forbidden rice, garnished with 0.25 cup of chopped fresh cilantro and 2 chopped green onions.