Fish With Coconut-Mango Sauce

• 200 g long grain and wild rice
• 400 g broccoli, trimmed and cut into florets
• 4 None red fish fillets (each approx 200g)
• 1/2 None lemon, juiced
• None None pepper
• 3 tbsp canola oil
• 1 can (425g) mangoes, sliced
• 1 None small onion
• 2-3 tbsp coconut cream
• 1 pinch brown sugar
• 20 g shredded coconut
• None None mango slices, to garnish

1. Cook rice according to package directions. Around 6 mins before end of cooking, add broccoli to rice.
2. For the fish, sprinkle fillets with lemon juice. Heat 2 tbsp oil in a frying pan and sear fish for 2-3 mins each side. Season with salt and pepper.
3. For the mango sauce, measure out 1/2 cup of juice and drain the remaining fruit. Puree half the mango with a hand blender. Finely dice the other half. Heat 1 tbsp oil in a pan and saute onion. Add mango puree and juice, bring to a boil, then reduce heat.
4. Add diced mango, coconut cream and sugar to pan and season with salt and pepper. Toast shredded coconut in a dry frying pan and let cool slightly.
5. Arrange fish fillets and rice on serving plates. Top fish with mango sauce. Sprinkle with shredded coconut and garnish with mango slices.

long grain, broccoli, red fish, lemon, pepper, canola oil, mangoes, onion, coconut cream, brown sugar, coconut, mango

Taken from recipes-plus.com/api/v2.0/recipes/16515 (may not work)