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We are going to DisneyWorld in just a little over a month (Okay, it’s one month and week one, but who’s counting??) and it is SO hard for me to just sit back and wait for the days to come. The hotel is booked, the flights are booked, our dining reservations are made, our days are planned… so there isn’t much left for me to do and I’ve got Disney on the BRAIN!

So last week I decided to make a dinner based on food from DisneyWorld (yeah I told you, it’s on the brain, baby!).  This was super fun for me because it let me think about and remember being there….. brought some of the magic home, as cheesy as that may sound. I was excited to do it! I started off with a cocktail from Epcot’s China Pavillion, then a salad with a blue-cheese vinaigrette from the Sci-Fi Diner in Hollywood Studios, then the main meal was what I’m going to show today, Grilled Mahi-Mahi with a coconut lime sauce over brown rice with hearts of palm from the Coral Reef Restaurant in Epcot. I finished with strawberry shortcake which was reminiscent of Hoop-Dee-Doo Musical Revue at the Fort Wilderness Resort & Campground, but I made a slightly different version so I could cut the fat & calories.

I hope you enjoy this delicious and healthy meal as much as we did!

Ingredients:

Coconut-Lime Sauce: 
1 teaspoon onion powder
1 (13½-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
4 large tomatoes, diced
1 Himalayan salt
½ teaspoon ground black pepper
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro

Grilled Mahi-Mahi :
4 mahi-mahi fillets, about ½ pound each
Himalayan Salt and ground black pepper, to taste

Brown Rice with Hearts of Palm:
Herbed Rice with Hearts of Palm:
1½ cups uncooked jasmine rice
4 hearts of palm, sliced
1/2 teaspoon garlic
1 tablespoon extra-virgin olive oil
½ teaspoon Himalayan salt
¼ teaspoon ground black pepper

Prepare Coconut-Lime Sauce:

1. Heat oil in a large saucepan over medium-low heat
2. Add onion powder and garlic and cook until fragrant, about 1 to 2 minutes
3. Add tomatoes and cook until the tomatoes soften, about 3 minutes
4. Add salt, pepper, and coconut milk
5. Increase heat to high and bring to a boil
6. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
7. Add lime juice and cilantro
8. Keep sauce warm

Prepare Brown Rice with Hearts of Palm:

1. Cook rice per package directions
2. Combine cooked rice, hearts of palm, garlic, extra-virgin olive oil, salt, and pepper in a large bowl
3. Stir until rice is coated in oil and mixture is combined
4. Cover bowl loosely with foil to keep warm

Prepare Grilled Mahi-Mahi:

1. Preheat a grill pan on medium-high heat
2. Season mahi-mahi fillets with salt and pepper to taste
3. Grill mahi-mahi for about 3 minutes per side, or until just opaque.

This recipe serves 4 people. When you serve it, divide the rice into 4 portions, top with the mahi-mahi and then pour the sauce over the top like my picture shows. I used a brown rice/quinoa combination that I got at Costco that’s delicious and also why my picture may look a little different than just brown rice. Really any kind of rice will do for this. I actually made all 4 servings and we ate this twice! You’re going to love it!!