Name: Char‑Grilled Lime‑Cumin Mahi‑Mahi with Coconut‑Jasmine Rice and Radish‑Cilantro Spring Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean–Pacific fusion
Ingredients: 680 g Mahi‑mahi fillets (or other firm white fish); 240 g Jasmine rice (dry); 200 ml Light coconut milk; 480 ml Water (for rice); 60 ml Fresh lime juice; 1 tsp Ground cumin; 60 ml Olive oil; 1/2 tsp Smoked paprika; 1/4 tsp Chili flakes (optional, for heat); 12 medium Radishes, thinly sliced; 200 g Spring cabbage, shredded; 120 g Carrot, julienned; 40 g Fresh cilantro, chopped; 2 whole Scallions (green onions), thinly sliced; 1 medium Avocado, sliced (optional garnish)

More recipes like this

Miso-Glazed Cod Bowl with Spring Pea Rice, Quick-Pickled Cucumber & Toasted Sesame
Charred Citrus-Grilled Sea Bass with Spring Herb Salsa Verde & Saffron Cauliflower Rice
Chile-Lime Pan-Seared Mahi‑Mahi with Cilantro‑Jasmine Rice and Charred Asparagus
Garlic‑Chili Shrimp with Lemony Jasmine Rice, Roasted New Potatoes & Spring Asparagus Herb Butter
Pan‑Seared Halibut with Sesame Spring Rice, Tender Asparagus & Quick‑Pickled Radish
Citrus-Miso Steamed Arctic Char with Sesame Brown Rice & Tender Spring Greens
Browse all recipes →