Summer is almost here and this recipe is perfect for the warmer days. It’s light, it’s delicious and it’s satisfying.
I’m loving the weather these days, when the nights are still cool but its light out until late, so we are able to go for a walk as a family after dinner. (TIP: going for a stroll after a meal gets a jump start on digestion and will help continue that process through the night, burning more calories and shedding pounds faster).
Now for the steps on how to make this deliciousness of a meal.
2-4 Mahi Mahi Steaks (one per serving)
4 Tbsp Slivered Almonds
1 Cup Canned Light Coconut Milk
1 tsp Curry Powder, or more to taste
1 Cup Basmati Rice (or white rice but these measurements work better with Basmati)
1 Cup of Water
Salt & Pepper to Taste
Roasted Asparagus to add greens to your meal, or any vegetable
In a small bowl or in a 2 cup measuring cup pour in the 1 cup of coconut milk and the curry powder and wisk together. Set aside.
In a medium saucepan toast the almonds for about 3-4 minutes, until slightly browned. Pour in the 1 cup of water and 3/4 cup of the coconut curry mixture, saving 1/4 cup for later, and a dash of salt. Bring to a boil and throw in the rice. Reduce heat, cover and simmer for 15 minutes.
While rice cooks, heat up a grill pan to medium heat. Drizzle olive oil on both sides of the Mahi Mahi and season with salt and pepper. Place on grill and cook for a few minutes on each side, depending on the thickness, until fish is white all the way through and flakes with a fork.
Serve fish over the rice and drizzle it all with the remaining coconut curry mixture. Add greens on the side.
I’m definitely going to be making this dish a lot this summer. In fact, I can’t even wait until I make it again!