Caribbean Weeknight Supper

1. FINAL MENU

• Cuisine: Caribbean
• Serve time: 5:00 PM

One paragraph Michelin-style rationale: A small-plate celebration of Caribbean staples — pan-seared mahi-mahi dressed in a warm mango salsa for fruit-forward brightness, coconut-steamed rice that is silky and comforting, and golden fried sweet plantains for caramel sweetness and contrast. The limited, focused menu lets each element sing while keeping hands-on time brief and the plate approachable for adults and kids.

• Pan-Seared Mahi-Mahi with Warm Mango Salsa
• Coconut Rice
• Fried Sweet Plantains (Maduros)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Mahi-Mahi with Warm Mango Salsa

Equipment

• 12-inch heavy skillet (stainless steel or nonstick)
• Cutting board
• Chef’s knife
• Small bowl for salsa
• Tongs or fish spatula
• Instant-read thermometer
• Plate for resting and serving

Ingredients (serves 5)

• Mahi-mahi fillets, skinless: 2 lb (about five 6–7 oz portions)
• Ground allspice: 1 tsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Brown sugar: 1 tbsp
• Kosher salt: 1 1/2 tsp
• Ground black pepper: 3/4 tsp
• Vegetable oil: 2 tbsp (for searing) ⁺

Warm mango salsa (combined with fish; not a separate menu component):

• Ripe mango, diced: 1 large (about 12 oz)
• Red bell pepper, finely diced: 1 (use about 1/2, reserve remainder if desired)
• Red onion, finely diced: 1/4 cup (about 1/4 small onion)
• Cilantro, chopped: 2 tbsp
• Lime juice: 1 tbsp (juice of 1 small lime)
• Kosher salt: 1/4 tsp (counts toward salt total) ⁺
• Ground black pepper: 1/8 tsp

Practical substitutions:

• Mahi-mahi unavailable — substitute with firm white fish: snapper, cod, grouper, or tilapia (same weight).
• If fresh mango is unavailable, use 1 cup canned diced mango (drained) and reduce lime to 2 tsp.

Cooking / Baking

• Pan temperature: medium-high for searing.
• Finish internal temperature for fish: 145°F (target with instant-read thermometer).
• Total cook time: 12–14 minutes (including salsa warm-up and resting).

Instructions

1. Pat fish fillets dry with paper towel and place on a plate. (1 minute)
2. Mix allspice, smoked paprika, garlic powder, brown sugar, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper in a small bowl. Sprinkle and rub evenly over both sides of fillets. (2 minutes)
3. Combine diced mango, diced red bell pepper, red onion, cilantro, 1 tbsp lime juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a small bowl; set aside. (2 minutes)
4. Heat a 12-inch skillet over medium-high until hot (about 1–2 minutes). Add 2 tbsp vegetable oil and swirl. (1 minute)
5. Add fillets to the pan without crowding; cook 3–4 minutes undisturbed until a golden crust forms. Flip and cook 3–4 minutes more until the thickest part reaches 145°F. (6–8 minutes) Use an instant-read thermometer to confirm 145°F.
6. With fillets removed to a warm plate, reduce heat to medium. Pour mango salsa into the still-warm skillet and warm 1 minute, stirring gently (the pan's residual heat releases juices and warms the salsa without breaking the mango). (1 minute)
7. Plate: Spoon warmed mango salsa over each fillet and serve immediately. (1 minute)

Total active time above equals 12–14 minutes; final plating should land at serve time.

Coconut Rice

Not dairy-free: butter.

Equipment

• Medium saucepan with tight-fitting lid (2–3 quart)
• Measuring cups and spoons
• Fine-mesh strainer (for rinsing rice)
• Fork for fluffing

Ingredients (serves 5)

• Long-grain white rice: 2 1/2 cups (uncooked)
• Canned full-fat coconut milk: 13.5 oz can (1 can)
• Water: 3 1/4 cups
• Kosher salt: 1 1/2 tsp ⁺
• Granulated sugar: 1 tsp
• Unsalted butter: 1 tbsp (optional, for shine and mouthfeel)

Practical substitutions:

• If full-fat coconut milk is unavailable, use one additional 3/4 cup water plus 1 cup light coconut milk; texture will be lighter but acceptable.

Cooking / Baking

• Bring to a boil, then simmer covered on low.
• Total cook time: 30 minutes (5 min prep + 25 min cook)

Instructions

1. Rinse rice in cold water in a fine-mesh strainer until water runs mostly clear. Drain well. (1–2 minutes)
2. In a 2–3 quart saucepan combine coconut milk, 3 1/4 cups water, 1 1/2 tsp kosher salt, and 1 tsp sugar. Stir to dissolve. Add rinsed rice and butter. (1 minute)
3. Bring to a steady boil over medium-high heat, uncovered. (3–4 minutes)
4. When boiling, stir once, reduce heat to low, cover tightly, and simmer 20–22 minutes without lifting the lid. (20–22 minutes)
5. Remove from heat and let rest, covered, for 3 minutes. Fluff with a fork just before serving. (3 minutes)

Rice total time from cold start: ~30 minutes. Finish time in timeline aimed to be 4:45 PM (see timeline).

Fried Sweet Plantains (Maduros)

Equipment

• 10–12 inch skillet
• Tongs or large spatula
• Chef’s knife and cutting board
• Paper towels and plate for draining

Ingredients (serves 5)

• Ripe sweet plantains: 3 large (yellow with black spots; very ripe)
• Vegetable oil: 1/2 cup (for shallow frying) ⁺
• Kosher salt: 1/2 tsp (sprinkled after frying) ⁺

Practical substitutions:

• If ripe plantains are unavailable, ripe bananas may be used in a pinch, but they will be softer and sweeter (not traditional).

Cooking / Baking

• Pan temperature: medium to medium-high for shallow frying.
• Total cook time: 15 minutes (5 min prep + 10 min frying)

Instructions

1. Peel plantains: cut off ends, score skin lengthwise and peel. Slice on the diagonal into 1/2-inch thick slices. (3 minutes)
2. Heat 1/2 cup vegetable oil in a 10–12 inch skillet over medium heat until shimmering (about 1–2 minutes). Oil should cover the bottom of the pan ~1/4-inch deep. (2 minutes)
3. Add plantain slices in a single layer (work in two batches if needed). Fry 2–3 minutes per side until deep golden and caramelized. Use tongs to flip. (8–10 minutes total frying)
4. Transfer to a plate lined with paper towels. While still hot, sprinkle 1/2 tsp kosher salt over the plantains. (1 minute)

Serve warm. Plantains hold for up to 15 minutes without sogginess if kept on a warm plate; aim to finish within that window before plating.

3. LINEAR TIMELINE (4:15 PM–5:00 PM)

• 4:15 PM: (Coconut Rice) Rinse 2 1/2 cups rice in a fine-mesh strainer and drain. Measure coconut milk and water. (Rice prep)
• 4:17 PM: (Coconut Rice) In saucepan combine 13.5 oz coconut milk + 3 1/4 cups water + 1 1/2 tsp kosher salt + 1 tsp sugar + 1 tbsp butter; add rice and bring to a boil over medium-high heat. (Rice bringing-to-boil)
• 4:20 PM: (Coconut Rice) Stir once, reduce heat to low, cover tightly, simmer rice 20–22 minutes. Set a timer for 22 minutes. (Rice simmering — low attention)
• 4:22 PM: (Fried Sweet Plantains) While rice simmers, peel and slice 3 ripe plantains into 1/2-inch diagonal slices. Heat 1/2 cup vegetable oil in 10–12" skillet over medium. (Plantain prep & oil heating)
• 4:25 PM: (Fried Sweet Plantains) Add plantain slices in a single layer and fry 2–3 minutes per side until deep golden; work in batches as needed. (Plantain frying)
• 4:35 PM: (Fried Sweet Plantains) Transfer fried plantains to paper-towel-lined plate and sprinkle with 1/2 tsp kosher salt. Keep plate covered and warm; plantains should finish no earlier than 4:45 PM but may rest briefly. (Plantains finished and held)
• 4:37 PM: (Coconut Rice) Check rice timer; when 22 minutes elapsed (approx 4:42 PM), remove from heat, let rest covered 3 minutes in pan. (Rice resting)
• 4:40 PM: (Pan-Seared Mahi-Mahi) Pat 2 lb mahi-mahi dry, mix rub (1 tsp allspice, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp brown sugar, 1 1/2 tsp kosher salt, 3/4 tsp black pepper) and rub onto fillets. Dice mango, red bell pepper, and red onion; mix with cilantro and 1 tbsp lime juice to make the salsa. (Fish and salsa prep)
• 4:46 PM: (Pan-Seared Mahi-Mahi) Heat 12" skillet medium-high until hot, add 2 tbsp vegetable oil. Add fish to pan, sear 3–4 minutes until golden. (Fish searing — first side)
• 4:50 PM: (Pan-Seared Mahi-Mahi) Flip fillets, sear second side 3–4 minutes until the thickest part reaches 145°F. Remove fish to a warm plate. (Fish searing — second side; finish-to-order)
• 4:54 PM: (Pan-Seared Mahi-Mahi) Reduce heat to medium, warm mango salsa in the still-warm skillet 1 minute; spoon over fillets. (Warm salsa finish)
• 4:56 PM: (Coconut Rice) Fluff rice with a fork, transfer to serving dish. (Rice finish and plating)
• 4:57 PM: (Fried Sweet Plantains) Reheat plantains by placing in a single layer in warmed skillet 30–45 seconds if desired, otherwise transfer to serving dish. (Plantain final warm if needed)
• 5:00 PM: (All) Plate 1 portion of mahi-mahi per person with a scoop of coconut rice and 3–4 plantain slices. Serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Mango — 1 large (about 12 oz)
• Red bell pepper — 1 medium
• Red onion — 1 small
• Cilantro — 1 small bunch (use 2 tbsp chopped)
• Limes — 1 small (use 1 tbsp juice)
• Ripe sweet plantains — 3 large

Meat / Seafood

• Mahi-mahi fillets, skinless — 2 lb

Dairy

• Unsalted butter — 1 tbsp

Dry Goods / Pantry

• Long-grain white rice — 2 1/2 cups
• Canned full-fat coconut milk — 13.5 oz (1 can)
• Vegetable oil — 5/8 cup (10 tbsp) ⁺
• Kosher salt — 3.5 tsp ⁺
• Ground black pepper — 3/4 tsp
• Ground allspice — 1 tsp
• Smoked paprika — 1 tsp
• Garlic powder — 1 tsp
• Brown sugar — 1 tbsp
• Granulated sugar — 1 tsp

5. NOTES & ASSUMPTIONS

• Optional table-side item: hot pepper sauce or chopped fresh scotch bonnet for adults only (serve separately; do not add to shared base).
• Global substitution: any firm white fish (snapper, cod, grouper) may replace mahi-mahi at identical weight.
• Child-safety note: Frying plantains uses hot oil; keep children away from the stove area. Lower kids’ portions to cool slightly before serving.
• Explicit timeline risk(s): The tightest execution window is the fish searing and plating (4:46–5:00 PM). Fish cooks quickly and must finish at serve time; overcooking will dry it. Mitigation mindset: keep the skillet hot but not smoking, use an instant-read thermometer to confirm 145°F; if pan is too hot, lower to medium to avoid burning the rub before the center cooks.
• Another risk: oil temperature when frying plantains — if too low, plantains absorb oil; if too hot, they brown too fast. Aim for medium heat where slices take 2–3 minutes per side.
• Latest safe start time: You can start as late as 4:15 PM for a 5:00 PM serve.