Hello friends! It's been a while. This rainy winter has not left me short of inspiration. In fact it has left me longing for the freshness that my Summer garden brings. In search of a bit of Spring I decided to try something new. My grocery store just happened to have some lovely Wild Caught Mahi Mahi filets. I snatched one up and came home in search of the perfect ingredients. The dish I came up with has such a delicious balance of flavors. Sweetness, Acid and some Heat always gets your taste buds excited. Mahi Mahi is a very meaty fish but the coconut broth really seems to bring out its delicate side. And the best part is there are only 6 ingredients and a handful of steps! This recipe was a big hit with my family. Even the 2 year old was asking for more!
1-2 Mahi Mahi filets
1 can coconut milk
2Tbsp brown sugar
1 tsp minced ginger
heat* This recipe calls for some heat. A thinly sliced Thai chili or jalapeno would be wonderful! Since I didn't have any on hand, I used some sriracha which is an Asian hot sauce.
citrus* This recipe also needs some acid to balance the flavors. The juice and zest of a lime would be ideal. I didn't have a lime on hand, so I substituted a blood orange.
1. Combine last 5 ingredients in a large sauté pan. Heat on medium.
2. Once sauce is hot, add fish skin side down.
3. Cook covered for 5 minutes.
4. Uncover and cook another 3-5 minutes, basting fish in sauce.
Fish should flake apart when it's done.
Mahi Mahi is a meaty fish that can definitely stand on it's own. In this recipe, I prefer to serve it with veggies and a fragrant Jasmine rice.
Vegetable Suggestions: Baby Bok Choy would be excellent. Simply wash the stalk and slice the leaves lengthwise into 1/4 in. pieces. Then add it to the fish and coconut milk mixture during last 5 minutes of cooking. Other leafy vegetables including kale or Swiss chard would also be great! I didn't have any leafy greens on hand and ended up using a mixture of napa cabbage, carrot and bamboo shoots.
Tip: Try sautéing your vegetables in coconut oil or adding some of your citrus to blend the flavors!
This very easy recipe would work with a number of different fish. I would imagine, for example that a Chilean Sea Bass, Tuna or Marlin would be an excellent substitute. Go out there and try it out!