Coconut Citrus Mahi Mahi

Coconut oil is delicious and misunderstood.  Coconut oil is often looked down upon because of its high saturated fat content.  The reality is that the saturated fats found in coconut oil are medium chain fatty acids and do not work in the potentially negative way that regular saturated fats may act in the body.  Coconut oil has a nice mellow coconut flavor and can be found for a great price at a warehouse store.  This recipe combines our Pastamore Citrus Balsamic Vinegar with this great coconut taste.

Ingredients:   Serves 4
4 - Mahi mahi fish filets
4 tsp - Pastamore Citrus Balamic Vinegar
4 Tbsp - coconut oil
2 cups - cooked brown rice
As needed - salt and black pepper
To garnish - dried thyme
As needed - vegetable oil

Directions:
1.  Begin cooking rice according to favorite method.

2.  Generously season both sides of the fish with salt and black pepper.  When the rice is 10 minute away from being finished, heat a large frying pan on the stove over medium heat.  Once the pan is hot, lightly oil the pan.  Place the fish into the pan and cook.  Turn once during the cooking process, cooking until an internal temperature of 145ºF is reached.  Remove from the pan, and allow to sit for a few minutes.

3.  While the fish is resting, place the Pastamore Citrus Balamic Vinegar into a medium mixing bowl.  Very slowly drizzle in the coconut oil while whisking.  Lightly season to taste with salt.

4.  Plate the brown rice, top with the mahi mahi, and top with 1/4 of the citrus coconut sauce.