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Grilled Haddock with Mango Almond Rice

By Emily Smith

Over the weekend we had dinner with my Mom (aka Nana) and she created a light, satisfying Summer dish that I just had to share with you! It’s totally original and seeing her put it together confirmed where I get a lot of spontaneity and creativity in the kitchen.  
The fish went on the grill with just a drizzle of coconut oil and a sprinkle of pepper; it was cooked to perfection. Meanwhile, brown rice, roasted almonds, ginger and mangoes were being tossed together and for a complimenting side –  sautéed asparagus. 

This meal is full of subtle flavours merging together, adding to the delight of eating wholesome foods.

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Grilled Haddock with Mango Almond Rice

Serves 4

2 large haddock fillets
4 cups of cooked brown rice ( or 2 cups uncooked to be prepared)
2 small mangoes, chunked 
15 almonds, chopped
1 inch cube of ginger, grated  (more if you love ginger)
3 Tablespoons of organic coconut oil
Fresh pepper

  1. Prepare brown rice and set aside.
  2. Preheat the grill to 350 F
  3. Cut a large piece of foil, drizzle the center with 1 Tbsp of coconut oil.
  4. Place both fillets of fish in the center of foil, allowing the bottom of them to get oiled, then drizzle the top with another Tablespoon of coconut oil. Grind fresh pepper over tops of fillets and close the foil up.
  5. Put the fillets on the grill for 5-9 minutes (5 minutes per 1.5 cm of thickness).
  6. For the rice: in a large pan, over low heat, place 1 Tablespoon of coconut oil.
  7. Add in grated ginger and allow to warm up for 5 minutes.
  8. Then add in chopped almonds and allow to roast for 5 minutes.
  9. Now toss in the chunks of mango and mix them around the pan for another 5 minutes.
  10. Finally, combine with the prepared brown rice and mix in well (making sure the rice is nice and hot for serving time).
  11. Serve fish on top of rice and enjoy!

Sautéed Asparagus
Serves 4

1 bunch of asparagus
1 Tablespoon of organic coconut oil
Fresh pepper
  1. Wash and prepare asparagus, removing the fibrous (woody) ends.
  2. In a pan, over medium-high heat, add coconut oil.
  3. Now add in the asparagus, sprinkle with pepper and sauté for 4-5 minutes, until they are tender but still crunchy and full of nice colour.
  4. Enjoy with a bit of lemon or salt if you desire.

Thanks Mom for a delicious meal and great company!

Posted in Main Dishes | 7 comments »

7 Comments on Grilled Haddock with Mango Almond Rice

  1. Erin @ The Grass Skirt
    July 31, 2012 at 6:27 pm (292 days ago)

    Yum! I love fish, but I have never made haddock. I need to try this!

  2. tinajo
    July 31, 2012 at 7:54 pm (292 days ago)

    Sounds good, I do love mango!

  3. Guru Uru
    July 31, 2012 at 8:14 pm (292 days ago)

    I love the addition of mango that sounds delicious :D

    Cheers
    Choc Chip Uru

  4. Loraine
    July 31, 2012 at 10:46 pm (292 days ago)

    That looks like a great meal for summer! Will have to try- you have so many wonderful ideas. :)

  5. kyleen
    August 1, 2012 at 4:32 am (292 days ago)

    I’ve been loving coconut oil lately–adding to haddock sounds like such a great idea! I love how everything in your dish comes together so subtly. I imagine it tastes like an explosion of matching flavours in your mouth.

  6. Jennifer
    August 2, 2012 at 11:47 pm (290 days ago)

    I love the sound of your recipe. Bookmarking it! Thanks! :)

  7. Amee Livingston
    August 9, 2012 at 12:28 am (284 days ago)

    Wow, that mango rice looks heavenly!! I love this light, summery dish! Thank you for sharing at Fit and Fab Emily. :)