Caribbean Mahimahi with Banana Chutney

Ingredients

• 2 cups water
• 2 cups uncooked quick-cooking brown rice
• 1/4 cup flaked sweetened coconut
• 1 cup canned red beans, rinsed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 pound skinless mahimahi fillets, cut into 4 pieces
• 1 teaspoon olive oil
• 1/2 cup water
• 2 tablespoons mango chutney
• 2 bananas, peeled and chopped
• 1 scallion, finely chopped
• 1 tablespoon chopped fresh cilantro    

•  Preperation

  1. Preheat oven to 425 degrees 2. Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce heat to low. Add rice and coconut; simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.
  3. While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
  4. Arrange fish in an 8-inch square glass baking dish. Drizzle oil over fish, and rub to ensure pieces are evenly coated. Sprinkle half of seasoning mixture over fish; turn fish over and coat with remaining seasoning.
  5. Add 1/2 cup water to pan and bake at 425 degrees for 10 to 12 minutes or until fish flakes easily with a fork or until desired degree of doneness.
  6. While fish bakes, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney.
  
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