This dish is delicious specifically for warmer nights because of the lightness of Mahi Mahi as well as using the bbq. I wanted to make fish recently because I’ve been feeling like I’ve been eating/making a lot of meals on the heavier side. So this was a great way to spice up my week!
I made two kinds of rices (brown and jasmine) unfortunately everyone chose the brown to be stupid LA healthy but I had spin in the morning so I went crazy and helped myself to an awesome portion of the creamy white rice goodness I made and man this dish was great!
Mahi Mahi isn’t something I can make for large groups all the time because it’s not the cheapest of the fishes, but I couldn’t resist. I saw this recipe on www.epicurious.com , a great database of recipes from mostly food magazines such as Bon Appetite, Gourmet and Self. I, of course, had to make some tweaks to the recipe to make it more of my style as well as bringing it up to THATSZOGOOD standards. I am extremely satisfied with this dish and would make it again and again, but maybe next time add more Serrano chiles for more of a kick
Serves 8-10 people.
2 Cups unsweetened coconut milk
3 Limes – Juiced
3 Tbsp. minced peeled fresh ginger
5 garlic cloves, pressed
2 tbsp. fish sauce
2 -3 minced seeded serrano chile
4 large basil leaves chopped
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
Mint for garnish (optional)
8 6-ounce mahi-mahi fillets
*I also made a lb. of shrimp using some of the sauce, skewering them and throwing them on the BBQ and there was still plenty of sauce left for the Mahi Mahi… just in case you have some foodies like I do that don’t like Mahi Mahi.
Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add serrano chiles, boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in cilantro and 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 and baste while cooking. Once fish is done cooking , transfer to a serving plate and top with the sauce. Keep some sauce on the side for people who want to add it to their rice. Sprinkle with remaining cilantro, green onions and mint.
*tastes great with Siracha sauce (pictured on top)
Serve with Coconut infused Jasmine Rice and Asparagus baked in lemon(recipes to follow)
Coconut infused rice
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 ½ cups water
Combine in a medium sauce pan and heat until it boils. Once boiling reduce heat to simmer and cover for 15 -18 minutes (until you can’t see any more water in the rice). It will seem sticky due to the coconut milk and tastes amazing!
Asparagus baked in Lemon
- 1 Bunch of asparagus
- 1 Lemon
- Sea Salt
- Olive oil spray – I use my handy dandy Misto 9can be found at Bed Bath & Beyond)
Preheat oven to 375 Degrees
Spray a square glass baking dish with olive oil and lay the asparagus flat. Squeeze the whole lemon on top and sprinkle with sea salt and combine.
Bake for 15 minutes or until crunchy and not overly mushy.