Blackened Mahi Mahi with Mango Salsa and Coconut Rice: Butter dipped and herb encrusted fresh Mahi Mahi caught off the cost of North Carolina’s Outer Banks; topped with mango salsa made from homegrown sweet peppers, cubed mango, diced onions, and fresh cilantro; with a side of coconut rice made from jasmine rice cooked in coconut milk with a pinch of sugar, then dusted with toasted coconut shavings. Served with Elysian Brewing’s Dayglow IPA. This American IPA handled the hotter spices in the blackening rub; while the big, juicy El Dorado, Mosaic, and Centennial hops in this brew brought the tropical fruit flavors out to match up with the mango salsa.