Lime-Grilled Mahi Mahi with Basmati Rice, Asparagus and Pineapple Salsa

Ingredients

Mahi Mahi
1/4 cup lime juice
2 tsp olive oil
1 T garlic (minced)
1 T soy sauce
1 tsp Dijon mustard
1/4 tsp Kosher salt
1/4 tsp pepper

Basmati Rice
1 tsp butter
2 tsp cilantro
2/3 cup rice
1 cup water
1/2 tsp Kosher salt
1/2 lime (juice)

Grilled Asparagus
1 lbs asparagus
1 T olive oil
1 tsp pepper

Pineapple Salsa
2 cups pineapple (chopped)
1 serrano pepper (chopped, seeded or seedless, your call)
½ red onion (chopped)
½ cup cilantro
½ tsp Kosher salt

Directions

Mahi Mahi

1. Combine the components of the marinade: lime juice, olive oil, garlic, soy sauce, Dijon mustard, salt, and pepper. Let the fish marinade for at least 15 minutes prior to grilling.
2. If leaving the scales of the fish on, cut slits to allow for the scale side to cook evenly.
3. Place on grill with medium heat and grill each side for 8-10 minutes. Flip only once and bast with remaining marinade.

Basmati Rice

1. Melt the butter in a 2 quart sauce pan. While the butter is melting, wash the rice and pour the ⅔ cup into the sauce pan with lime juice. Let the rice cook in the butter for amount a minute prior to adding the water.
2. Let the water boil and add salt. After the water is boiling, cut the heat to simmer and let sit covered for about 25 minutes.
3. After the rice is ready, add in the cilantro and fluff with a fork.

Grilled Asparagus

1. Prep asparagus cutting the ends off the stalks. Coat in olive oil and pepper.
2. Place on grill with light heat and cook for 3-4 minutes until tender.

Pineapple Salsa

1. Chop the pineapple, red onion and serrano pepper. Combine with the other components and toss. Salt to taste. If so desired, you can add some kick to the salsa by leaving in the seeds from the pepper.