Thai Mahi Mahi

Thai Mahi Mahi

I’ve been wanting to incorporate more fish into our diet.  However, I need to broaden my horizons and come up with different ways to prepare it.  I will usually make fried fish and chips using Mahi Mahi.  I like it because it is really mild tasting and firm so it holds up well when frying.  It’s really good that way but recently I tried Mahi Mahi with a Thai flair.  It was really really good for those days when you want something a bit lighter than a fried fish.  I served it with brown basmati rice, amaranth, cilantro and lime.   

Thai Mahi Mahi

2 T coconut oil

5 cloves garlic, finely minced

1/2 onion, finely minced

1 T ginger, grated

1 red pepper, julienned

1 can organic coconut milk

4 kafir lime leaves (If you don’t have them try using lime zest however these lime leaves are what gives a lot of Thai food that characteristic flavor.  They are sooo good.)

2 T fish sauce

5 pieces Mahi Mahi

large handful of baby spinach leaves

lime juice from one lime

In a large saute pan heat coconut oil over medium heat.  Add minced garlic and onion.  Saute for approximately 5 minutes until soft.  Add ginger and red pepper.  Saute for another couple of minutes.  Add coconut milk, lime leaves and fish sauce.  Stir to combine.  Add Mahi Mahi without overlapping.  Spoon sauce over top so that the fish is submersed so it will poach.  Cook on medium heat for approximately 10 minutes or until fish is done.  Prior to serving mix in a handful of baby spinach leaves and squeeze juice of one lime over top.   To serve put one scoop of rice on plate and put fish and sauce over top.  Serves 5.

Brown Basmati Rice, Amaranth, Cilantro and Lime

1 cup brown basmati rice

1/3 cup amaranth grains

2 cups water

salt to taste

handful of chopped cilantro

juice from one lime

In a rice cooker add rice, amaranth and water.  When it is finished cooking add salt, cilantro and lime juice.


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