3 1/2 C. Vegetable broth
2 C. Rice
2 Tbsp. Olive oil
4 boneless skinless Mahi Mahi fillets
Salt
Pepper
2 C. Pineapple chunks (fresh, canned or frozen work fine)
1 Red bell pepper, diced
2 Tbsp. Chives (optional)
1. Cook rice in rice cooker with 2 cups of the vegetable broth.
2. Meanwhile, in a large skillet, heat oil on medium high. Season both sides of Mahi Mahi with salt and pepper. Add Mahi Mahi to skillet and cook for 1-2 minutes per side, until golden. Remove from pan and set aside.
3. Add pineapple and red bell peppers to skillet and cook on medium-high for 2 minutes, until soft. Stir in cooked rice and remaining 1 1/2 cups vegetable broth (add more if needed), and chives (if using). Mix well. Place Mahi Mahi on top of rice mixture and cover with foil. Cook for 2 minutes, until Mahi Mahi is tender and steaming under foil.
****This also tastes great using couscous instead of rice. I love Mahi Mahi and this dish gives it a great tropical flavor. If you like things a little bit saltier you can also add salt to the rice mixture before adding back in the Mahi Mahi.
