Mahi Mahi with Coconut, Tomato & Corn Salad
Servings: 4
Cost: 25
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.
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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.