Description
A delightful dish featuring tender Mahi Mahi fillets poached in a creamy coconut sauce with zesty lime and fresh herbs.
Ingredients
Scale
- 1 tbsp Virgin coconut oil
- 3 cloves Garlic, thinly sliced
- 2-inch piece Fresh ginger, peeled and julienned
- 1 stalk Lemongrass, bruised and cut into 3-inch segments
- 1 small Shallot, finely diced
- 14 oz full-fat coconut milk
- 0.5 cup low-sodium seafood stock
- 1 tbsp Fish sauce
- 2 large Limes, zested and juiced
- 24 oz Mahi Mahi fillets, cut into 4 portions
- 0.5 tsp Sea salt
- 0.25 tsp White pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Red fresno chili, thinly sliced
- 4 thin Lime wheels for garnish
Instructions
- Heat the virgin coconut oil in a pan over medium heat.
- Add the sliced garlic, julienned ginger, diced shallot, and bruised lemongrass to the pan. Sauté for about 2-3 minutes, or until the shallots turn translucent and the kitchen smells fragrant.
- Pour in the full-fat coconut milk and seafood stock. Add the fish sauce and half of the lime zest, stirring well.
- Bring everything to a gentle simmer.
- Season the Mahi Mahi fillets with sea salt and white pepper. Once the liquid is simmering, carefully slide the fish into the pan.
- Cover the pan with a lid and cook for 8-10 minutes, keeping the liquid barely bubbling.
- Remove the lid and transfer the fish to serving plates.
- Stir the freshly squeezed lime juice into the sauce and let it simmer uncovered for 2 minutes to slightly thicken.
- Mix in the chopped cilantro and sliced red fresno chili. Spoon the sauce over the fish and garnish with lime wheels.
Notes
Can substitute Mahi Mahi with other white fish. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg