Grilled Mahi-Mahi with Mango Salsa, Coconut Rice and Grilled Pineapple

Ingredients

• 4 cup Cooked Rice (Use cooled, day-old Sona Masuri or Basmati rice for best results)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 1 tbsp Chana Dal (Split and skinned Bengal gram lentils)
• 2 tbsp Cashews (Broken or halved)
• 3 pcs Dried Red Chilies (Broken into halves)
• 12 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida)
• 1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) works too)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tsp Lemon Juice (Optional, for a tangy finish)

Instructions

1. 1

   Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.

2. 2

   Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.

4. 4

   Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.

5. 5

   Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.

6. 6

   Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.

7. 7

   Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.

Ingredients

• 1 large pineapple (Should be ripe and fragrant)
• 2 tbsp unsalted butter (Melted)
• 0.25 cup brown sugar (Lightly packed)
• 1 tsp ground cinnamon
• 0.125 tsp salt (A small pinch)
• 1 tsp vegetable oil (For greasing the grill)

Instructions

1. 1

   Prepare the Pineapple

   • Lay the pineapple on its side and slice off the top crown and the bottom base, creating two flat ends.
   • Stand the pineapple upright on a cutting board. Carefully slice downwards to remove the tough outer skin, following the curve of the fruit.
   • Use the tip of a small knife to remove any remaining brown 'eyes'.
   • Lay the pineapple back on its side and cut it into 8 rings, each about 3/4-inch thick.
   • Using a small round cookie cutter or a paring knife, carefully remove the tough, fibrous core from the center of each slice.
2. 2

   Make the Glaze and Preheat Grill

   • In a small bowl, whisk together the melted unsalted butter, packed brown sugar, ground cinnamon, and salt until well combined and the sugar begins to dissolve.
   • Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
   • Lightly oil the grill grates with vegetable oil using a paper towel and tongs to prevent sticking.
3. 3

   Grill the Pineapple Slices

   • Using a pastry brush, generously coat one side of each pineapple ring with the cinnamon-sugar glaze.
   • Place the pineapple slices on the hot grill, glaze-side down.
   • Grill for 3-4 minutes, or until deep grill marks appear and the sugar is caramelized. Do not move them while they cook on the first side.
   • While the first side is grilling, brush the top-facing side of the pineapple slices with the remaining glaze.
   • Flip the slices carefully with tongs and grill for another 3-4 minutes until the second side is also caramelized and the pineapple is heated through and tender.
4. 4

   Serve and Enjoy

   • Remove the grilled pineapple from the grill and transfer to a platter.
   • Serve immediately while warm. It is excellent on its own, as a side for grilled meats like chicken or pork, or as a dessert with a scoop of vanilla ice cream or coconut sorbet.