Donna's Mango Teriyaki Mahi Mahi and 5 Spice Basmati Rice

Dear Friends, another Sunday is here and a light meal is just what we have in mind.  With a small amount of preparation, this meal comes together in 15 minutes when it is time to cook the Asian-inspired mahi mahi.  I added five spice powder to the Basmati rice to complement the fish and also served it alongside balsamic vinaigrette marinated grilled zucchini slices.  I hope you find this to your liking!  Best, Donna:

Donna's Mango Teriyaki Mahi Mahi

Ingredients:

Two 5 ounce mahi mahi fillets

2 teaspoons olive oil

Salt and pepper to taste

1/3 cup Tamari sauce (or soy sauce)

1/3 cup dry sherry

2 Tablespoons mango juice

1 Tablespoon garlic, minced

1 Tablespoon gingerroot, grated

2 Tablespoons chives

Mango chutney

Method:

Line baking pan with foil so that it can be folded and closed on the top and sides.  Spray foil with cooking oil and add fillets.  Top with salt, pepper and 1 teaspoon of oil on each fillet.  Mix together remaining ingredients except chives and chutney and pour over fish.  Top with chives and close foil.  Marinate in refrigerator for about 3 – 4 hours.

Preheat oven to 400 degrees F.  Bake fillets for 15 minutes.  Remove promptly and serve over rice with additional sauce on top.

Serves 2.

Donna's Five Spice Basmati Rice

Ingredients:

1 cup Basmati rice

1 teaspoon Five Spice powder

Salt and pepper to taste

2 Tablespoons butter

1½ cups water

Method:

Place rice in sieve and rinse in cold water.  Mix the rice, spices, butter and water in a rice cooker.  When rice is done, fluff with fork and serve.

Serves 4.

Copyright 2015.