Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by finely chopping 2 tablespoons of chipotle peppers in adobo sauce, mincing 3 garlic cloves, and combining them with 60 milliliters of fresh lime juice, 15 milliliters of olive oil, 15 grams of brown sugar, 5 grams of salt, and 2.5 grams of black pepper in a bowl.

2. 2

   Coat the 680 grams of mahi-mahi fillets thoroughly with the prepared marinade and allow them to marinate for at least 30 minutes in the refrigerator.

3. 3

   Preheat your smoker to an indirect heat of 120 degrees Celsius (250 degrees Fahrenheit), incorporating your preferred fruit wood chips, such as apple or cherry, for a gentle smoke.

4. 4

   Place the marinated mahi-mahi fillets directly on the smoker grates and smoke for approximately 20 to 30 minutes, or until the fish reaches an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit) and flakes easily with a fork.

5. 5

   While the fish is smoking, prepare the mango-lime glaze by peeling and dicing 1 large fresh mango, then pureeing it and simmering the puree with an additional 30 milliliters of fresh lime juice and 5 grams of brown sugar in a small saucepan for about 5 minutes until it slightly thickens.

6. 6

   For the coconut-lime rice, rinse 240 grams of basmati rice thoroughly, then combine it with 240 milliliters of full-fat coconut milk, 120 milliliters of water, and 2.5 grams of salt in a medium saucepan; bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

7. 7

   Once the rice has finished cooking, fluff it with a fork, then stir in 15 grams of freshly chopped cilantro and 15 milliliters of fresh lime juice before serving alongside the smoked chipotle mahi-mahi drizzled generously with the warm mango-lime glaze.