Indonesian Grill

I came across this spice rub years ago and love it on grilled chicken thighs. Tonight I figured I'd try it on some Mahi Mahi with a nice coconut rice. The flavors are almost Thai, almost curry like, but slightly more exotic somehow.

Indonesian Mahi Mahi

1 Tbsp. ground ginger
1 Tbsp. ground coriander
1 1/2 tsp. turmeric
1 1/2 tsp garlic powder
1 Tbsp. dark brown sugar
1 Tbsp. seracha chile paste
1 Tbsp. vegetable oil

1 lb. Mahi Mahi fillets


Mix all spice rub ingredients together. It will form a thick paste. Rub onto mahi mahi fillets and let them "marinate" for at least 20 minutes while the rice cooks. Grill the fillets until just cooked, erring on the side of undercooked (fresh mahi mahi is good that way, like tuna). Serve with mango or pinapple salsa if desired.

Coconut Rice Medley

13.5 oz (1 can) coconut milk
3 cups water
2 kaffir lime leaves
1 Tbsp. seracha chile paste
remainder of the spice rub
2 cups rice medley - blend of wild rice, short and long grain brown rice and red rice.
1 cup frozen peas
1/2 cup frozen corn
2 Tbsp. chopped fresh cilantro
2 scallions, sliced

In a large saucepan, bring the coconut milk and water to a simmer. Add the seasonings and the rice blend, return to a simmer than reduce heat to low and cook covered for about 40 minutes. Add peas and corn and heat through. Add scallions and cilantro and serve while still hot and creamy.