With just 25 minutes of prep and under 20 minutes on the grill, this one’s easy to pull off and sure to impress.

Redfish

Grilled mahi-mahi with tropical salsa & coconut rice

This summer-ready recipe from Chef Jonathan Gaspie of Red Fish brings bold flavor with a coastal twist. Light, flaky mahi-mahi is paired with a bright, fruit-forward salsa and creamy coconut rice for a dish that feels like a beachside dinner, without the sand in your shoes. “This vibrant, flavorful meal is perfect for a summer evening, especially here on Hilton Head,” he said. “The smoky char of the grilled fish is perfectly balanced by the sweet and zesty salsa and the creamy, aromatic coconut rice.”

Step 1: Creamy coconut rice

The rice is the anchor here. Start it first and let it simmer while you prep the rest.

Ingredients

1 tablespoon coconut oil or unsalted butter

1 1/2 cups Jasmine rice, thoroughly rinsed

1 (13.5-ounce) can full-fat coconut milk

1 1/2 cups water

1 teaspoon granulated sugar

1/2 teaspoon salt

Directions

[1] In a medium saucepan, melt the coconut oil over medium heat. Add the rinsed rice and stir constantly for about 1 minute until the grains are lightly toasted and fragrant. [2] Pour in the can of coconut milk, the water, sugar and salt. Stir everything together until well combined. [3] Bring the mixture to a boil, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid. [4] Let the rice simmer for 15-20 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time. [5] Once cooked, remove the saucepan from the heat and let it stand, still covered, for at least 5-10 minutes. This steaming process is crucial for fluffy rice. [6] Before serving, fluff the rice gently with a fork.

Step 2: Zesty Tropical Salsa

This comes together quickly and adds color and flavor. Make it while the rice cooks.

Ingredients

1 cup diced fresh pineapple

1 cup diced fresh mango

1/2 red bell pepper, finely diced

1/4 red onion, finely diced

1 jalapeño, seeded and minced (optional, for heat)

1/2 cup chopped fresh cilantro

Juice of 1 lime (about 2 tablespoons)

Pinch of salt

Directions

[1] In a medium bowl, gently combine the diced pineapple, mango, red bell pepper, red onion, jalapeño (if using) and cilantro. [2] Squeeze the lime juice over the mixture and add a pinch of salt. [3] Stir gently to combine. For the best flavor, let the salsa sit at room temperature for at least 15 minutes before serving.

Step 3: Grilled Mahi-Mahi

Firm and meaty, mahi-mahi is a great fish for grilling. It holds together well and picks up flavor fast.

Ingredients

4 (6-ounce) Mahi-mahi fillets, about 1-inch thick

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Directions

[1] Heat your grill to medium-high heat (around 400-450 degrees). Clean and oil the grates well to prevent the fish from sticking. [2] Pat the mahi-mahi fillets completely dry with paper towels. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt and pepper. Brush this spice mixture evenly over both sides of the fillets. [3] Place the seasoned fillets on the hot grill. Cook for 4-5 minutes per side, with the lid closed. The fish is done when it has distinct grill marks, is opaque throughout, and flakes easily with a fork. The internal temperature should be between 137-145 degrees. [4] To serve, place a generous scoop of the fluffy coconut rice on each plate. Lay a grilled Mahi-mahi fillet on top, and finish with a generous spoonful of the  tropical salsa. Enjoy your taste of the coast.