On a warm summer evening, our daughter Katie whipped up an unforgettable dish that had our family raving: Mahi Mahi with Creamy Coconut Corn Sauce. This recipe is a Hawaiian-inspired masterpiece, blending tender mahi mahi with a luscious coconut cream sauce and sweet, fresh corn. Perfect for a weeknight dinner or a special gathering, this dish brings bold flavors and a touch of elegance to your table.

Mahi Mahi Recipe with Creamy Coconut Corn

Why You’ll Love Mahi Mahi with Creamy Coconut Corn

This Mahi Mahi with Creamy Coconut Corn recipe is a celebration of summer’s bounty. The coriander-crusted mahi mahi pairs beautifully with a creamy coconut sauce infused with fresh ginger, turmeric, and garlic. Sweet corn kernels and juicy grape tomatoes add texture and brightness, while garnishes like cilantro, mint, and a kick of serrano elevate the dish to restaurant-worthy status. It’s a one-pan wonder that’s as easy to prepare as it is impressive to serve.

Ingredients for Mahi Mahi with Creamy Coconut Corn

Here’s what you’ll need to serve 4:

4 mahi mahi, cod, or halibut filets (about 6 oz each)
2 tsp coarsely ground coriander
Kosher salt and freshly cracked black pepper, to taste
2 Tbsp olive oil
3 garlic cloves, minced
1-2 Tbsp minced fresh ginger (from a 2-inch piece)
1 1/2 Tbsp finely grated fresh turmeric root
1 large shallot, minced
8 oz red and yellow grape tomatoes, halved
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
14 oz unsweetened full-fat coconut cream
Garnish: Cilantro leaves, mint leaves, thinly sliced serrano or jalapeño peppers, lime wedges
Steamed white rice, for serving

How to Make Mahi Mahi with Creamy Coconut Corn

Step 1: Prepare the Coconut Corn Sauce

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic, ginger, grated turmeric, and minced shallot. Cook, stirring frequently, for 3–4 minutes until soft and fragrant. Add the grape tomatoes and cook for 2 minutes until they begin to soften. Stir in the fresh corn kernels, coating them in the aromatic oil. Pour in the coconut cream, stir, and bring to a gentle simmer, allowing the flavors to meld.

Step 2: Cook the Mahi Mahi

While the sauce simmers, season the mahi mahi filets generously with ground coriander, kosher salt, and black pepper. Nestle the seasoned filets into the simmering coconut corn sauce. Cover the skillet, reduce the heat to low, and cook for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 3: Serve and Garnish

Divide the steamed white rice among four plates. Spoon the creamy coconut corn sauce over the rice, then top each plate with a mahi mahi filet. Garnish with torn cilantro, torn mint, sliced serrano or jalapeño peppers, and a squeeze of fresh lime juice for a zesty finish. Serve with extra lime wedges on the side for squeezing.

Tips for the Perfect Mahi Mahi with Creamy Coconut Corn

Fish Substitutes: If mahi mahi isn’t available, cod or halibut works wonderfully. Ensure filets are similar in thickness for even cooking.
Spice it Up: Adjust the amount of serrano or jalapeño to suit your heat preference.
Fresh Corn: For the best flavor, use fresh corn cut from the cob. Frozen corn works in a pinch, but thaw it first.
Make it Quick: Prep the aromatics and garnishes ahead of time to streamline cooking.

Why Katie’s Recipe Shines

Katie’s Mahi Mahi with Creamy Coconut Corn is a testament to the magic of simple, fresh ingredients. The coconut cream lends a velvety richness, balanced by the bright, herbaceous garnishes and the subtle heat of peppers. It’s a dish that feels indulgent yet wholesome, perfect for savoring on a warm summer night.

Ready to bring a taste of summer to your kitchen? Try this Mahi Mahi with Creamy Coconut Corn recipe and let its tropical flavors transport you.

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