Author Notes
I’m tired of recipes ordering me around.
You know the type:
– You’ll Never Need Another Appetizer Again After You Make THIS
– The Top Five Brownies You HAVE TO HAVE RIGHT NOW
– MAKE THIS ROAST CHICKEN OR SO HELP ME GOD FRODO WON’T MAKE IT TO MORDOR NEXT TIME YOU WATCH LORD OF THE RINGS. HE’S JUST GONNA STAND THERE AND DIE LIKE A FUCKING IDIOT AND IT’S YOUR FAULT
Why can’t you just give me the damn recipe without trying to convince me it’s gonna cure cancer? Can I really not live unless I’ve tried your 17-layer Nutella pumpkin monstrosity? Is someone gonna come home and find me hanging from the closet ceiling by a poorly-tied linen noose with a note pinned to my chest that reads “If only I’d tried that power green smoothie recipe”?
No, I’m thinking not.
I made this recipe three times in four weeks, it’s really damn good, and you should make it too. Also it’s vaguely summery.
See, was that so hard?
Now hurry up and make this before your fellow pinterest goblins unfollow you or something. —Fresh Beats, Fresh Eats
Ingredients
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6
mahi-mahi filets
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2 tablespoons
olive oil
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1/4 cup
black pepper
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3 tablespoons
kosher salt
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1 tablespoon
chili powder
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2 tablespoons
cumin
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2 tablespoons
dried oregano
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2 tablespoons
garlic powder
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2 tablespoons
onion powder
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1.5 cups
long grain rice (e.g. jasmine)
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2 cups
water
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2 tablespoons
coconut oil
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2
cloves garlic (minced)
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3 tablespoons
fresh dill (finely chopped)
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1 1/2 cups
Greek yogurt
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juice of half a lemon
Directions
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First, get the rice cooking.
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Bring the water to a boil in a large pot and throw in a hefty pinch of salt, pour in the rice and stir, and bring the water back down to a simmer.
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Cover the pot and let it simmer for around 25 minutes (or whatever the people on the plastic bag say to do).
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Take it off heat and uncover the pot, and let it rest for 5. Get yourself a fork and whisk the rice like a madman, that way you’ll get a nice, fluffy bed of rice instead of a starch-brick.
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Heat up the coconut oil on medium high until it shimmers, then throw in the garlic and sauté for a minute.
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Toss in the cooked rice, stir, and cook for about 5 minutes. Make sure you keep stirring while it's on the flame.
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Now for the fish. If you started this before the rice was done and timed it so they both come out at the same time; pat yourself on the back. If you didn’t, your fish is gonna be sitting on a cold bed of failure and sadness.
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First, throw all the spices into a spice grinder and…well, grind them.
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Completely cover the filets in the spices. We’re talking Lebron James-style, dip your hands in and clap ‘em, and send the spices flying all over everything. If you can see any bit of pink that isn’t covered by spices, you’ve done it wrong.
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Heat up a grill pan between medium and medium-high, and heat up the olive oil until you get that shimmer.
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Throw the filets in three at a time, for four minutes a side.
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Last is the yogurt sauce: mix together the yogurt, dill, and lemon juice. It’s that simple.
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Toss the filets on a comfy bed of rice, top with the yogurt sauce, and promptly bring fork to face.
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