Inspired by our daughter Katie’s love for Hawaiian cuisine, this light and refreshing dish is perfect for a summer dinner. The combination of flaky mahi mahi, sweet corn, creamy coconut sauce, and a hint of spice makes for a truly satisfying meal.
Mahi Mahi with Warm Coconut, Tomato & Corn Salad
Looking for a different type of fish? Feel free to substitute halibut or cod for the mahi mahi. These white fish varieties will also cook quickly and absorb the flavors of the coconut sauce beautifully.
Why We Love This Recipe
- Easy to make: With just a few simple ingredients and steps, you can have this delicious meal on the table in no time.
- Flavorful: The combination of sweet, savory, and spicy flavors is sure to please your taste buds.
- Healthy: This dish is packed with nutrients, including protein, healthy fats, and vitamins.
✅ Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- 4 (5 oz.) mahi mahi filets
- Kosher salt and freshly cracked black pepper, to taste
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 (2 inch) piece of fresh ginger, minced
- 1 (1 ½ inch) piece fresh turmeric root, finely grated
- 1 large shallot, minced
- 8 oz. Sungold cherry tomatoes
- 1 1/2 cups corn kernels (roughly two ears of corn)
- 14 oz. unsweetened coconut cream
- 2 tsp. Red Boat fish sauce
For garnish:
- Torn fresh cilantro
- Thinly sliced jalapeño or serrano peppers
- Lime wedges
- Steamed white rice, for serving
Instructions:
- Season the fish: Season the mahi mahi with salt and pepper.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add garlic, ginger, turmeric, and shallots. Next, cook until softened.
- Add vegetables: Add tomatoes and corn and cook until softened.
- Simmer coconut cream: Add coconut cream and bring to a simmer.
- Cook fish: Nestle the fish into the sauce and simmer until cooked through (6-8 minutes).
- Add fish sauce: Stir in fish sauce and season with more salt and pepper if needed.
- Serve: Serve the fish on the corn, tomato and coconut salad. Top with cilantro, serranos, lime wedges, and steamed rice.
Enjoy this delicious tropical dish!
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Mahi Mahi with Coconut, Tomato & Corn Salad
Ingredients
- 4 5 oz. mahi mahi filets
- Kosher salt and freshly cracked black pepper to taste
- 2 Tbsp olive oil
- 3 garlic cloves minced
- 1 2 inch piece fresh ginger, minced
- 1 1 ½ inch piece fresh turmeric root finely grated
- 1 large shallot minced
- 8 oz. Sungold cherry tomatoes
- 1 1/2 cups corn kernels roughly two ears of corn
- 14 oz. unsweetened coconut cream
- 2 tsp. Red Boat fish sauce
Garnish
- 1/4 cup Torn fresh cilantro
- 2 jalapeño or serrano peppers thinly sliced
- 4 lime wedges
- 4 cups steamed white rice for serving
Instructions
- Season the fish: Season the mahi mahi with salt and pepper.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add garlic, ginger, turmeric, and shallots. Cook until softened.
- Add vegetables: Add tomatoes and corn. Cook until softened.
- Simmer coconut cream: Add coconut cream and bring to a simmer.
- Cook fish: Nestle the fish into the sauce and simmer until cooked through (6-8 minutes).
- Add fish sauce: Stir in fish sauce and season with more salt and pepper if needed.
- Serve: Serve the fish on the corn/coconut sauce. Top with cilantro, serranos, lime wedges, and steamed rice.
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