Hawaii. Pineapples and coconuts. Yum.
- states-on-my-plate
- Aug 6, 2020
- 3 min read
Hawaii is known for its beautiful beaches, some of which have unusual colors. Like many other beaches around the world, most Hawaiian beaches are filled with white sand, but unlike other beaches, black, green, and even red and pink sand can be found on some beaches. Here’s something else interesting. There’s actually British-owned soil in Hawaii. In 1877, Hawaiian Princess Miriam Likelike sold a 5,682-square-foot parcel for one dollar near the spot where Captain James Cook, credited with being the first English man to discover Hawaii, fell in 1779 to England.
So what's States on My Plate cooking up this week? Hawaii is the land of pineapple, hula dancing, and mahi-mahi. So we took the first and last things on the list, plus some coconut rice, and whisked it together to make our Hawaiian SoMP meal.
We eat a lot of rice. In fact, we buy it in 20 pound bags.
Like any good fish starts, we started with the marinade. We whisked everything together, and realized that we probably didn’t have enough marinade for four mahi fillets. So then I had to go and double the stuff. Once the marinade was done, we took a plastic baggie, and put the fillets and marinade into the baggies. Once it was all said and done, the stuff in the bag looked a little gross. Don’t ask me why, I don’t know.
While the fillets were marinating for an hour, we got the coconut rice and pineapple going. To get the rice ready we got some water, coconut milk, rice, sugar, and chicken bullion together and mixed it all in. The pineapple was done by dad. He sliced it into four strips and sprinkled brown sugar cinnamon on top to get it ready for the grill.
While mom was taking care of wrapping up the rice, me and dad got the mahi-mahi and pineapple on the grill. The uncommon way to do fish on the grill is without some sort of foil (typically aluminum) to protect the fillets of the fish. This recipe wanted us to put the mahi on the grill without any foil. It went surprisingly well. We flipped it (without any problems) every three minutes, and they grilled for a total of fifteen.
Mango Madness.
While the fish fillets were on the grill we made a mango sauce to top the fish. We mixed mango chunks with red onion and jalapeno to make a salsa.
Once the fish and pineapple was finally finished, we put our mango salsa on top of the fish. The rice was done absorbing the coconut milk so we gave it a good stir and served it up.
Don't Double the Red Pepper Flakes.
The fillets’ flavor hits hard. I think it was the red pepper in the marinade that got doubled. Me and mom agreed we were going to use a different marinade next time that wasn't so spicy. It wasn’t bad, per say, but all four of agree it can be improved. We make a Hawaiian chicken recipe that we love (including my grandma and grandpa) and think the marinade we use in this recipe would be better for the fish.
The coconut rice and pineapple were amazing as they usually are. The coconut milk in the rice makes it super creamy and slightly sweet. And what could be better than grilled pineapple with some brown sugar on top? Nothing.
What to try it yourself? Here are some recipes:
Mahi Mahi with Coconut Rice and Mango Salsa - don't double the marinade.
Hawaiian Chicken and Pineapple - use this marinade instead.
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