10 ingredients, 3 dishes. Welcome to Sweet July’s series, 10-Ingredient Menus, where we compile delicious, inspiring menus using just 10 ingredients. That’s right: An entrée, side and dessert using just 10 ingredients.
Indulge in the flavors of the spring season with our latest 10-Ingredient Menu, featuring stunning tableware from our new collection with Pottery Barn.
This spring menu features a bold and spicy chile-rubbed mahi mahi paired with fragrant coconut rice. And for the perfect sweet ending, treat yourself to a scoop (or two) of ice cream with salted coconut caramel sauce.
The main: Chile Rubbed Mahi-Mahi that’s packed with flavor and takes less than 10 minutes to make.
A few good spices and a solid cast iron are all you need to execute this light and delicious entrée.
Chile Rubbed Mahi-Mahi
- 4 (6-ounce) skinless Mahi-Mahi filets
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp ancho chili powder
- 1/2 tbsp garlic powder
- 1/2 tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
- Lime wedges, for serving
- Green onion, for serving (optional)
- Add all spices and sugar into a small bowl and stir to combine. Pat the fish dry and evenly season each fish filet with the spice mixture.
- Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, place fish seasoning side down into the pan. Cook for 3-4 minutes on each side until browned and opaque. If desired, toss the green onion with some olive oil and place in the hot cast iron to wilt and slightly char. Serve immediately over charred green onion and lime wedges.
The side: Fluffy and fragrant coconut rice.
Garnished with a heap of green onions (because they make everything better!), this rice dish is the perfect complement to the mahi-mahi.
- 2 cups jasmine rice
- 1 1/2 cup water
- 1 (13.5 fl oz) can of full fat coconut milk
- 1/2 tbsp light brown sugar
- 1 tsp salt
- 1 tbsp lime juice
- Green onions, thinly sliced (garnish)
- Rinse rice well under water and drain before using. Add rinsed rice into a large, lidded saucepan along with water, coconut milk, salt, sugar and lime juice.
- Bring to a boil over high heat. Once boiling, stir, then cover and cook over low heat for 20 minutes.
- Turn off the heat and remove the lid. Stir and let sit for another 5 minutes before placing in a serving bowl and fluffing with a fork. Serve garnished with sliced green onion.
For dessert: Good ol’ vanilla ice cream gets an upgrade with a homemade Salted Coconut Caramel Sauce.
You might be inclined to eat this decadent sauce by the spoonful—we won’t judge!
Salted Coconut Caramel Sauce
- 1 cup full-fat coconut milk, warmed
- 3/4 cup light brown sugar
- 2 tbsp vegan salted butter cubes, room temp
- 1 tsp vanilla extract
- Pinch of sea salt
- Vanilla Ice Cream, serving
- Flaky Salt, garnish (optional)
- Add brown sugar to a saucepan over low heat. Heat for 1 minute, stirring, to begin to melt the sugar.
- Carefully pour in the warmed coconut milk, vanilla extract and pinch of salt. Bring to a boil, then reduce the heat to simmer and let bubble and reduce until thickened (about 15 minutes), stirring occasionally.
- Remove from heat and whisk in the butter. Serve immediately or cool and transfer to the refrigerator to allow the caramel to thicken further. Generously pour over vanilla ice cream and sprinkle flaky sea salt on top for garnish.