Coral Reef Mahi-Mahi with Coconut-Cilantro Sauce
Servings: 0
Ingredients
- 2 Vidalia (or sweet) onions, chopped
- 13.5 oz can coconut milk in Thai section of grocery
- 1 tbsp olive oil
- 2 medium tomatoes or four Roma tomatoes
- 1 poblano pepper, diced finely
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 lb rock shrimp, shelled and deveined can substitute other shrimp
- 2 tbsp butter
- 2 tbsp lime juice, fresh squeezed yes, I used a lot more
- 1 tbsp chopped fresh cilantro
- 1 recipe mashed potatoes
- 4 Mahi-Mahi filets, fresh (or still a bit pink)
- salt and pepper to taste
Instructions
- Prepare mashed potatoes (or rice) and keep warm.
- Puree one of the chopped onions and the coconut milk together in a blender or food processor. If you taste it, don't freak out. It will be milder after cooked!
- Saute one onion in the olive oil until translucent. Add garlic, and cook for another minute. Add tomatoes and poblano, and cook about three minutes until tomatoes are a little soft.
- Add salt, pepper, and 1/2 the coconut mixture (that's all I needed - you can add more), and bring to a boil. Simmer for about 6-7 minutes, stirring occasionally.
- In another pan, saute the shrimp in butter and lime juice. Watch it constantly. Cook only until the shrimp have just become pink. Don't overcook.
- Add shrimp mixture to the coconut mixture. Add cilantro and keep it as low as possible to keep it warm.
- Heat the oil in a skillet (preferably a cast iron skillet) on high. Season mahi-mahi with salt and pepper. Sear mahi-mahi on high for about one minute, and reduce heat a little. Turn after two or three minutes, and cook on other side. Do not overcook. Move off of heat.
- Put mashed potatoes on rice on each plate. Top with mahi-mahi, and then the shrimp with a lot of sauce. Alternatively, you can put some of the sauce on the plate before the mashed potatoes. Serve immediately (this needs to be a hot, fresh dish).