West Indies Mahi Mahi
Transport your taste buds to the tropics with this vibrant West Indies Mahi Mahi recipe, a perfect blend of bold Caribbean flavors and fresh, wholesome ingredients. Juicy mahi mahi fillets are marinated in a zesty mix of lime and orange juices, olive oil, garlic, and ginger, highlighted with aromatic thyme, allspice, and a touch of heat from habanero pepper. Grilled to perfection, the fish is then drizzled with a rich, velvety coconut milk sauce infused with the reserved marinade, creating a balance of tangy, spicy, and creamy flavors. This easy yet exotic dish is finished with a sprinkle of fresh cilantro and pairs wonderfully with sides like fluffy rice, sweet plantains, or steamed vegetables for a complete Caribbean-inspired meal. Ready in just 35 minutes (plus marinating time), this recipe is ideal for a quick weeknight dinner or a flavorful centerpiece to impress guests!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Mahi Mahi fillets
- 4 tablespoons Lime juice
- 1 cup Orange juice
- 3 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 4 stalks (chopped) Scallions
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small (finely chopped, seeds removed for less heat) Habanero pepper
- 0.5 cup Coconut milk
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Rinse the mahi mahi fillets under cold water and pat them dry with paper towels. Place them in a shallow dish.
In a small bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, grated ginger, scallions, thyme leaves, allspice, salt, black pepper, and chopped habanero pepper.
Pour the marinade over the mahi mahi fillets, ensuring they are evenly coated. Cover the dish with plastic wrap and refrigerate for 30 minutes to let the flavors infuse.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or surface to prevent sticking.
Remove the fish from the marinade, allowing any excess to drip off. Reserve the marinade for later use.
Place the mahi mahi fillets on the grill and cook for 4-5 minutes on each side, or until the fish flakes easily with a fork. Avoid overcooking to keep the fish moist.
While the fish is grilling, pour the reserved marinade into a small saucepan. Add the coconut milk and bring the mixture to a simmer over medium heat. Cook for 4-5 minutes, stirring frequently, until slightly thickened.
Once the fish is done, transfer it to a serving platter. Drizzle the coconut milk sauce over the top of the fillets.
Garnish with freshly chopped cilantro and serve immediately with your choice of sides, such as rice, plantains, or steamed vegetables.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 8.5 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
