Coconut Milk Mahi Mahi Recipes

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

COCONUT-MANGO MAHI MAHI

Steps:

• Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

MACADAMIA MAHI MAHI

Steps:

• Preheat oven to 350.
• Cut Mahi Mahi into 1" wide pieces and place pieces in a single layer in a 13" x 9" baking dish. Sprinkle with salt and pepper.
• Sprinkle 1/2 cup chopped macadamia nuts on top of Mahi Mahi. Pour coconut milk over top.
• Bake at 350 for about 18 minutes or until opaque.
• Sprinkle with remaining 1/2 cup nuts just before serving.

GRILLED MAHI MAHI WITH GREEN CHILE-COCONUT MILK BROTH

Steps:

• Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
• Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
• Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.

COCONUT-POACHED MAHI MAHI

Steps:

• Finely shred the peel from the lime, then juice the lime. Set aside the lime peel.
• In a large saucepan over medium heat, combine the lime juice, coconut milk, thai chili, and sugar.
• Cut fish into 8 portions; rinse and pat dry with paper towels. Rub salt on fish portions, then place fish pieces in coconut milk mixture in saucepan. Cook fish, covered, for 5 minutes. Uncover; gently stir in bok choy, and cook 3 to 5 minutes or until fish flakes easily when tested with a fork.
• Ladle fish with cooking liquid into individual serving bowls. Top with lime peel and, if desired, ginger and green chili garnish.