Coconut Mahi Mahi
Whipping up some mahi in a pan is surprisingly as easy as it is delicious! Satisfy your craving for this delectable fish while also stocking up on your protein, B-vitamins and iron. A win-win for everyone. If crazy awesome flavor isn’t your thing, you can cook the mahi mahi fillets in fresh garlic, olive oil, lemon juice, salt and pepper as a tasty alternative!
- 4 mahi mahi fillets (approximately 6 oz. each)
- 1 cup coconut milk
- ½ cup chicken stock
- 1 tbsp lime juice
- 1 tsp Red Boat fish sauce
- 4 garlic cloves, minced
- 1 tbsp fresh ginger root, minced
- 1 tbsp green onion, chopped
- 1 tbsp fresh basil, chopped
- 1 serrano pepper, without seeds and minced
- ¾ cup fresh cilantro, chopped
- white or black sesame seeds to garnish
- In a small saucepan, stir coconut milk, chicken stock, lime juice, red boat fish sauce, garlic, ginger, green onion, basil, and serrano pepper together and bring to a boil.
- Turn heat to low and simmer for an additional 5 minutes until slightly thickened.
- Heat a skillet with olive oil over medium heat.
- Brush each mahi mahi fillet with enough sauce to coat and cook in the skillet until it flakes easily with a fork (approximately 7 minutes per side).
- Transfer to a serving platter and garnish with cilantro and sesame seeds!
Panda’s Asian Glazed Mahi Mahi
This is a modified version of my mom’s famous Chinese glazed fish, one of my all-time childhood favorites! The secret to getting thick and flavorful sauce is to add the arrowroot powder/water mixture (cornstarch/water mixture traditionally) to the leftover marinade after the fillets have already been cooked. If you like it spicy, add a couple of dashes of crushed red pepper flakes to the marinade for an extra kick!
- 4 mahi mahi fillets
- 6 tbsp coconut aminos
- 6 tbsp honey
- 6 tbsp balsamic vinegar
- 3 tbsp olive oil (plus additional for sautéing)
- 1 tbsp sesame oil
- 2 tbsp fresh ginger, minced
- 3 garlic cloves, minced (plus additional for sautéing)
- 1 tsp scallions, chopped
- 1 tsp arrowroot powder
- ½ tsp garlic powder
- salt and black pepper to taste
- chopped cilantro, scallions and sesame seeds to garnish
- Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
- Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
- Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
- Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
- Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
- Remove fillets to a serving platter and keep warm.
- Mix 1 tsp of arrowroot powder with 3 tsp of water and drizzle into the leftover sauce in the skillet and simmer until thickened to a glazed consistency. Add additional arrowroot powder to thicken if necessary.
- Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
Spiced Tilapia with Mango Avocado Chutney
The spices in this mouthwatering tilapia are perfectly balanced by the sweet, tangy and refreshing mango avocado chutney. The combination of sweltering yet cool will ensure that your fork is glued to your lips! As an alternative to pan-frying the tilapia fillets, you can also bake them uncovered in a greased baking dish for 15 to 20 minutes at 350 degrees but I love the golden brown crisp that the pan gives the fillets!
- 4 tilapia fillets (4 oz. each)
- 3 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes
- 3 garlic cloves, minced
- 1 avocado, pitted and diced
- 1 mango, diced
- 1 small red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- ¼ cup cilantro, chopped
- 1 tsp olive oil
- 1 lime, juiced
- salt and pepper
- Mix the paprika, salt, black pepper, onion powder, garlic powder, chili powder, cayenne pepper, dried oregano, dried thyme and red pepper flakes together in a small bowl.
- Coat each side of the tilapia fillet with the spice mixture.
- Heat olive oil and garlic in a skillet on high heat.
- Cook tilapia fillets for approximately 3 minutes on each side until opaque and can be flaked with a fork.
- Mix the avocado, mango, red onion, jalapeño pepper, cilantro, olive oil, lime juice, salt and pepper to make the chutney and serve on top of the tilapia!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
