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.