Fresh and gorgeous Thai flavors blend together perfectly to make the Mahi Mahi dish over-the-top-delicious.Having spent a couple of hours with the lovely Katie Chin at a signing for her latest book, Everyday Thai Cooking, with a bag of Asian produce in hand — Thai inspired I was!
I’ll tell exactly what I did. I put all of those amazing flavors and fragrances together and made the most delicious, aromatic marinade of all time. You might drink it, it’s so good — but, please don’t because you’ll need it marinate the Mahi Mahi.
This dish is light, healthy, packed with flavor, and beautiful.
This is not a sponsored post and as always, I only write about things I love.
- ½ cup light coconut milk
- 1½ tablespoons finely chopped fresh mint
- 1 tablespoon finely chopped fresh Thai basil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped lemongrass (Here's How to Prepare Lemongrass.)
- 1 teaspoon minced fresh garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh turmeric, or ½ teaspoon dry, ground turmeric
- ¼ teaspoon brown sugar
- 4 (approximately 5-ounce) wild-caught Mahi Mahi fillets
- Grape seed oil for the pan
- Sea salt and freshly ground black pepper
- To make the marinade, add all of the ingredients -- except the Mahi Mahi, oil, salt and Pepper -- to a small bowl. Mix everything together until it's evenly incorporated and well blended.
- Pour about half of the marinade into an approximately 9 X 13-inch baking dish, and place the the Mahi Mahi fillets on top. Then pour the remaining marinade evenly over them.
- Cover tightly with plastic and marinate in the refrigerator for approximately 6 hours, turn the fillets over a couple of times during that time period.
- Remove the marinated fillets from the refrigerator and place them on a large plate.
- Coat the bottom of a large sauté pan with grape seed oil and then preheat it over medium-high heat.
- Sprinkle both sides of the marinated fillets with salt and pepper.
- Once the pan is very hot, add the fillets. You should hear a sizzling sound when they hit the pan -- if you don't, it's not hot enough. Wait for the sizzle!
- Flip the fillets over when the bottom is nicely browned, about 3 minutes. Then turn the heat to low-medium, and sauté just until it's cooked through, about 4 more minutes.