This is a tasty and good-for-you dish that has a great combination of spicy and sweet flavors.
1 cup white, long grained balsamic rice
2 cups coconut milk
1 cup chopped mango
¼ cup finely chopped red onion
1 tsp salt
In a rice cooker, combine rice, coconut milk, mango, onion and salt. Cook until done and rice is tender. Rice should be creamy and sweet with a hint of saltiness.
Preheat grill to med-high heat. Season each side of shark with Cajun spices. The filets I bought were about 1” thick so I butterflied them to make them thinner so they would cook faster. Grill them for about 4 minutes per side.
Serve shark over tropical rice. Enjoy!