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Grilled Mahi-Mahi Recipe




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Yield:

4 servings

Ingredients - Coconut Lime Sauce

  1. 1 pound (about 2 medium) sweet onions, diced, divided
  2. 1 (13½-ounce) can coconut milk
  3. 1 tablespoon olive oil
  4. 4 cloves garlic, minced
  5. 1 pound (about 4 large) plum tomatoes, diced
  6. 1 medium poblano pepper, seeded and chopped
  7. 1 teaspoon coarse salt
  8. ½ teaspoon ground black pepper
  9. 2/3 pound rock shrimp, shelled
  10. 2 tablespoons butter
  11. 2 tablespoons fresh lime juice
  12. 1 tablespoon chopped fresh cilantro

Ingredients - Herbed Rice with Hearts of Palm

  1. 1½ cups uncooked jasmine rice
  2. 4 hearts of palm, sliced
  3. 1 tablespoon minced fresh chives
  4. 1 tablespoon extra-virgin olive oil
  5. ½ teaspoon coarse salt
  6. ¼ teaspoon ground black pepper

Ingredients - Grilled Mahi-Mahi

  1. 4 mahi-mahi fillets, about ½ pound each
  2. Coarse salt and ground black pepper, to taste

Directions - Coconut Lime Sauce

  1. Puree half of the onions with the coconut milk in a blender, and set aside.
  2. Heat oil in a large saucepan over medium-low heat.
  3. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes.
  4. Add garlic and cook until fragrant, about 1 to 2 minutes.
  5. Add tomatoes and poblano.
  6. Cook until the tomatoes soften, about 3 minutes.
  7. Add salt, pepper, and coconut milk mixture.
  8. Increase heat to high and bring to a boil.
  9. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
  10. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat.
  11. Cook until shrimp are just cooked through.
  12. Add shrimp mixture to the coconut milk sauce; stir to combine.
  13. Add cilantro; keep sauce warm.

Directions - Herbed Rice with Hearts of Palm

  1. Cook rice per package directions.
  2. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl.
  3. Stir until rice is coated in oil and mixture is combined.
  4. Cover bowl loosely with foil to keep warm.

Directions - Grilled Mahi-Mahi

  1. Preheat a grill pan on medium-high heat.
  2. Season mahi-mahi fillets with salt and pepper to taste.
  3. Grill mahi-mahi for about 3 minutes per side, or until just opaque.

Recommended Wine Pairing

White Wines - Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Gewurztraminer, Chenin Blanc, Viognier
Sparkling Wines - Extra Dry: Medium Dry, Brut: Dry

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