1pineapplecut into 1"-thick rings or 1 can pineapple rings
2cupshulled edamame
1cupsliced carrots
1cupsliced shiitake mushrooms
1/4cupdiced green onionsgreens only
1tablespoonolive oil
For the teriyaki sauce:
1/2cupsoy sauceor tamari, naturally brewed
3Tablespoonshoney
2Tablespoonssweet rice wine
2Tablespoonssesame oil
1clovegarlicminced
2teaspoonsfresh gingerminced
Instructions
Cook the rice according to the package directions, substituting 2/3 cup of the water with the coconut milk.
While the rice is cooking, mix together all the ingredients for the teriyaki sauce with 1/4 cup water, stirring to incorporate the honey. Marinate the mahi-mahi in a zip-top bag with half the sauce for 30 minutes. In a separate bowl, place all the vegetables and the pineapple in the remaining sauce, stirring to coat. After 30 minutes, preheat your griddle over medium-high heat.
Brush the griddle with the olive oil. Remove the mahi-mahi and the pineapple slices from the marinade and place on the greased grill. Grill the fish for approximately 5 minutes on each side, the pineapple for 3 minutes per side.
Place the vegetables and the sauce they have been marinating in a sauté pan over medium-high and cook until the sauce starts to thicken, stirring frequently.
Place coconut rice in a bowl and top with the teriyaki vegetables, grilled pineapple, and the mahi-mahi steaks. Garnish with the green onions.
Notes
When choosing sustainable mahi mahi, look for troll/poll-line caught fish from the US Atlantic first, which receives a best choice rating from the Monterey Bay Aquarium Seafood Watch and an Eco-Best rating from the Environmental Defense Fund. A good second choice option is troll/poll-line caught mahi mahi from Hawaii.