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!
Fresh cilantro, garlic, ginger root, lemongrass, limes, mint, Thai basil, turmeric root, and more. What’s a girl to do?
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.
I mean, seriously, how amazing does that bite look?
Enjoy!
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
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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.
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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.
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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.
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Remove the marinated fillets from the refrigerator and place them on a large plate.
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Coat the bottom of a large sauté pan with grape seed oil and then preheat it over medium-high heat.
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Sprinkle both sides of the marinated fillets with salt and pepper.
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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!
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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.
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Serve!
These are my kind of flavors and one of my favorite fish. So all I can say is well done. GREG
Huge compliment coming from you, Greg. I’ll take it! Thank you. 🙂
I waited to comment because I knew I was going to make this and wanted to report back. The flavors are perfect – as is the recipe. I made my one usual change – shallots instead of garlic – and it was fantastic!! Thanks for sharing!
Thanks so much for trying this recipe, David. I love it, and I’m so happy you enjoyed it. Yay!