Pan method — enhances the grilled flavor and keeps the fish tender while reawakening the creamy corn rice’s aroma.
Grilled Fish w/ Mango Chutney Relish, Creamy Corn Brown Rice and Grilled Long Beans
Meal credits 1
Keto & Paleo Option Available
Light and flavorful grilled fish topped with a tangy-sweet mango chutney relish, served with creamy corn brown rice and smoky grilled long beans — a vibrant, tropical island plate that’s both nourishing and full of aloha.
Ingredients
Market fish, seasoning, butter, lime juice, brown rice, sweet corn, coconut milk, garlic minced, mangos, red onions, ginger, red pepper flakes, olive oil, red bell pepper, pineapple juice, apple cider vinegar, honey, curry powder, raisins, long beans, macadamia nuts & avocado mayo.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 691 | 504 |
| Fat | Grams | 34 | 27 |
| Carb | Grams | 57 | 22 |
| Protein | Grams | 33 | 30 |
Heating Instructions
Add the mango chutney relish after heating for a burst of sweetness and brightness. Garnish with chopped herbs or a squeeze of lime for the perfect tropical finish.
Remove mango chutney relish first. Heat fish, rice, and long beans 2–3 minutes on medium-high, covered or vented. Let rest 30 seconds before serving. Add mango relish after heating.
Remove mango relish. Preheat to 360°F. Heat fish, rice, and long beans 4–5 minutes until hot. Serve with cold or room-temp relish.
Remove mango relish. Preheat to 375°F. Place fish, rice, and long beans in an oven-safe dish, cover with foil, heat 10–12 minutes, uncover last 2 minutes to lightly crisp the fish.
Remove mango relish. Heat 1 tsp oil in a pan on medium. Add fish, rice, and long beans, sauté 3–4 minutes until hot. Add mango relish after heating.