Coconut Mango Mahi Mahi Recipes

COCONUT-MANGO MAHI MAHI

Steps:

• Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

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.

MAHI MAHI Y MANGO SALSA

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
• Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

BANANA LEAF-WRAPPED ISLAND SPICE MAHI MAHI WITH TAMARIND MANGO COCONUT SAUCE

Steps:

• For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
• For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

COCONUT MANGO SMOOTHIE

Steps:

• Place all of the Ingredients in blender and blend until smooth.