Pan-Seared Mahi Mahi with Coconut Rice and Mango Salsa

Create the marinade by blending together olive oil, soy sauce, lemon juice, garlic, and ginger in a bowl. Enhance the flavor with red pepper flakes, black pepper, and salt. Introduce green onion into the mixture and combine mahi mahi with it to coat evenly. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Prepare the coconut rice by heating up a saucepan over high heat with rice, water, chicken bouillon, and butter. Bring the mixture to a boil, then reduce heat to medium-low and cover it. Simmer until the liquid has been absorbed, which should take about 20 minutes. Introduce coconut milk and sugar into the saucepan and stir to combine. Continue to simmer uncovered until most of the coconut milk has been absorbed.

Preheat your oven's broiler and position the rack in the middle of the oven.

Remove mahi mahi from its marinade and shake off any excess. Discard the remaining marinade and place fish in a large baking dish in a single layer.

Place the fish under the broiler in the preheated oven and cook until it flakes easily with a fork, which should take 10 to 15 minutes. If the fish browns too quickly, cover it with aluminum foil.

While the fish cooks, prepare the mango salsa by heating up a skillet over medium-high heat with sugar and butter. Once the mixture begins to bubble, add in mango cubes and cook until they are tender, about 5 minutes.

Serve the dish by placing one mahi mahi fillet over a scoop of hot coconut rice and topping it with mango salsa.