Caribbean Mahimahi With Banana Chutney

• 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

1. Preheat oven to 425i1/2.
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 425i1/2 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.

water, brown rice, coconut, red beans, salt, ground allspice, thyme, cayenne pepper, mahimahi, olive oil, water, mango, bananas, scallion, fresh cilantro

Taken from www.myrecipes.com/recipe/caribbean-mahimahi-with-banana-chutney (may not work)