Mahi Mahi with Creamy Coconut Corn
Servings: 4
Cost: $25
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.
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Ingredients
- 4 mahi mahi, cod, or halibut filets (about 6 oz each)
- 2 teaspoons ground coriander
- Kosher salt and freshly cracked black pepper to taste
For the Creamy Coconut Corn:
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1-2 tablespoon minced fresh ginger
- 1 1/2 tablespoon finely grated fresh turmeric root
- 1 shallot minced
- 8 oz red and yellow grape tomatoes
- 1 1/2 cups corn kernels
- 14 oz unsweetened full-fat coconut cream
For Serving:
- Fresh cilantro leaves, fresh mint leaves, thinly sliced serrano or jalapeño peppers, lime wedges for garnish
- Steamed white rice
Instructions
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, until softened and fragrant. Add the grape tomatoes and cook 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. Place the seasoned filets into the simmering coconut corn sauce. Cover the skillet, reduce the heat to low, and cook for about 6 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.
Notes
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 can work in a pinch, but thaw it first.
- Make it Quick: Prep the aromatics and garnishes ahead of time to streamline cooking.