Fish With Coconut-Mango Sauce

• 1 1/3 cups wild rice long grain
• 1 bunch broccoli trimmed and cut into florets
• 4 fillets red snapper or other flaky white-fleshed fish
• 1/2 lemon juiced
• 3 tablespoons canola oil
• 15 ounces mangoes sliced
• 1 onion small
• 3 tablespoons coconut cream
• 1 pinch brown sugar
• 1/4 cup shredded coconut
• 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.

wild rice, broccoli, red snapper, lemon juiced, canola oil, mangoes, onion, coconut cream, brown sugar, shredded coconut, mango

Taken from www.yummly.com/recipe/Fish-with-Coconut-Mango-Sauce-1412551 (may not work)