Thai Mahi Mahi Recipes

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GRILLED MAHI MAHI IN THAI COCONUT SAUCE



Grilled Mahi Mahi in Thai Coconut Sauce image

This mahi mahi dish pairs well with steamed squash.

Provided by Chris Denzer

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

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.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 8.9 g, Cholesterol 124.6 mg, Fat 37.5 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 32.4 g, Sodium 360 mg, Sugar 0.8 g

THAI RED CURRY MAHI MAHI SALAD



Thai Red Curry Mahi Mahi Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 (or 2, with leftovers for Mahi Mahi Banh Mi)

Number Of Ingredients 15

One 13.5-ounce can coconut milk
1 tablespoon red curry paste
1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
1/3 cup fresh lime juice, plus lime wedges for garnish
2 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon Asian chili sauce
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1 bunch watercress, woody stems removed
1 Kirby cucumber, thinly sliced
3 scallions, white and green parts, thinly sliced
1 red or yellow bell pepper, stemmed, seeded and thinly sliced
1 bunch fresh cilantro or mint
1 handful roasted peanuts or cashews

Steps:

  • 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.

GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE



Grilled Mahi-Mahi with Thai Coconut Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Low Fat     Quick & Easy     Low Cal     Backyard BBQ     Dinner     Coconut     Grill     Grill/Barbecue     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 cup unsweetened coconut milk
1 8-ounce bottle clam juice
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon fish sauce (such as nam pla or nuoc nam)
1 to 2 teaspoons minced seeded serrano chile
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
4 6-ounce mahi-mahi fillets

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
  • Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

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