Daphne García Lebrón shared with us her delicious tasting culinary masterpieces. This recipe is for her special Pan Seared Mahi-Mahi over Coconut Rice topped with mango, black bean salsa.

Read her story as the head chef at The Brownwood Hotel & Spa in The Villages while you enjoy! Bon appétit!

Pan Seared Mahi – Mahi

Ingredients:

• 6oz Mahi-Mahi fillets (one per person)
• Salt and pepper to taste
• Olive oil as needed.

Directions:

• Pat the mahi-mahi dry with paper towels. Season all over with salt and pepper.
• In a medium nonstick pan over medium-high heat, add olive oil and heat for 3-5 minutes until just starting to smoke. Add the mahi-mahi and sear undisturbed for about 4 minutes until bottoms are well-browned and sides are cooked about halfway up the fillets. Flip the fillets and continue to sear, about 2 to 4 minutes more depending on the thickness of the fillets, until just cooked through and the flesh flakes easily.

Coconut Rice Recipe

Serves 8 people

Ingredients:

• 2 cups of Jazmine rice 
• 1 can of coconut milk
• 1 ½ cups of water
• 1 cup of toasted coconut flakes
• ½ cup of chopped scallions

Directions:

• Rinse Jazmine Rice.
• Heat coconut milk and water in a medium nonstick saucepan set over medium-high heat, bring to a boil and season top with salt and pepper. Add rice and bring to a simmer. Reduce heat to low, cover and simmer for about 15-20 minutes until liquid has been absorbed.
• Remove from heat, leaving it covered so it can rest for about 15 minutes. 
• Uncover, fluff with a fork, then add some of the toasted coconut and chopped scallions on top and use some to garnish the plate.

Mango-Black Bean Salsa

Serves: 6 people

Ingredients:

• ½ cup mango, diced
• ½ cup black beans
• ½ cup red and green peppers diced
• ½ cup diced red onions
• 1 tablespoon chopped cilantro
• 1 Lime juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste

Directions:

• Place all ingredients in a mixing bowl and stir together. Add salt and pepper to taste. Ready to serve.