Coconut Poached Mahi Mahi Recipes

MAHI MAHI BANH MI (VIETNAMESE SANDWICHES)

Steps:

• Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
• Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.
• Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
• Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
• Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
• Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE

Steps:

• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Make sauce:
• Coat and cook fish: Preheat oven to 450°F with rack in middle.
• Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
• Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

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.

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.

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 AND COCONUT CRUSTED MAHI MAHI WITH PINEAPPLE SALSA

Steps:

• To make the salsa, prepare the pineapple by slicing off the top and the bottom, and cutting off the sides to remove all of the skin. Cut the peeled pineapple into 4 sections lengthwise, and remove the woody core in the middle. Dice the pineapple into 1/2 inch chunks.
• Combine the diced pineapple with the remaining salsa ingredients and set aside.
• In a food processor, finely grind the macadamia nuts. Mix well with the breadcrumbs and coconut.
• Heat the butter and olive oil over medium/ medium-high heat. Dip the mahi mahi fillets in the egg mixture, then coat well with the nut mixture. Fry for about 3-5 minutes on each side, or until cooked through and crispy on the outside.
• Top with the pineapple salsa.