Pan-Seared Mahi-Mahi with Cilantro Lime Rice

Another of my go-to fish dishes is Mahi-Mahi.  I find that Mahi-Mahi, like Red Snapper, has a more interesting flavor than a pure white fish, but is still mild.  I buy the steaks frozen, individually sealed and keep them in the freezer until desired.  I pair this with a rice dish I came across from Bon Appetit, 2006.  Caribbean inspired, I add lime to freshen it up even more.  Tonight I paired it with a tangy lemon, dijon, butter sauce from Food & Wine, 2007, which they called a Salmoriglio sauce from Sicily.  All of the recipes are quick, tastey, and perfect for mid-week healthy eating.  A note on the rice, my favorite is Basmati and I like to by the big, burlap bags full of it you can find from Pakistan at Shoppers Food Warehouse.  My ultimate rice will come out of the pot with each grain fluffed and separate with none sticking together or to the bottom of the pot.  Finding the perfect setting and time on your stove is key, along with soaking the rice beforehand.  Serves 2.

Ingredients:
1/2 cup basmati rice
4 tbsp oil
1/2 onion, diced
1 garlic clove, minced
3/4 cups chicken stock
1/2 tbsp thyme leaves
1 tbsp lemon juice
1/2 tbsp dijon mustard
1 tbsp softened butter
2 Mahi-Mahi steaks
salt/pepper
1/4 cup chopped cilantro
3 scallions, white and light green portions chopped
1 tsp lime juice

Directions:
In a medium pot, soak the rice in a cup or two of water for 10 minutes.  Drain the rice into a mesh strainer and run under cold water to wash off the starch.
Dry out the pot and add 1 tbsp of oil and low heat.  Add the onion and soften for a few minutes.  Add the garlic for a minute more.  Add the chicken stock and rice, stir and bring to a simmer.  Cover and simmer for 20 minutes.  Remove from heat and leave covered.
Meanwhile, combine the thyme leaves, lemon juice, and mustard.  Stir in the softened butter, and then whisk in 1 tbsp of oil until fully incorporated.  Season with salt and pepper and set aside.
Uncover the rice and fluff with a fork.
Add 2 tbsp of oil to a medium saute pan and heat over medium until smoking.  Season the Mahi-Mahi with salt and pepper and place in the pan.  Sear 3 to 5 minutes until browned and turn, searing the other side until also browned, a further 3 to 5 minutes.
Mix in the cilantro, scallions and lime juice.
Plate by spooning a portion of rice onto a plate, place a Mahi-Mahi filet on top, spoon out some sauce onto the Mahi-Mahi and around the edge of the plate.  Serve with a clean white; my favorite is an Orvieto from Umbria.