Coconut-Lime Poached Mahi-Mahi with Pineapple Salsa
Delicately seared mahi-mahi fillets finish cooking in a fragrant coconut-lime broth, then get crowned with a punchy fresh-pineapple salsa. Light, bright, and totally vacation-worthy!
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Ingredients (serves 2)
Fish & broth • 2 mahi-mahi fillets (6 oz / 170 g each) • 1 Tbsp coconut oil • 1 cup (240 ml) coconut milk (full-fat) • ¼ cup (60 ml) fish or chicken stock • Zest + juice of 1 lime • 1 tsp grated fresh ginger • 1 small garlic clove, minced • ½ tsp sea salt • Fresh cilantro leaves, to finish
Pineapple salsa • ½ cup diced fresh pineapple • 2 Tbsp finely diced red bell pepper • 1 Tbsp minced red onion • 1 Tbsp chopped cilantro • 1 tsp lime juice • Pinch of salt & chili flakes
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Instructions 1. Make salsa – Combine pineapple, bell pepper, onion, cilantro, lime juice, salt & chili flakes. Chill. 2. Sear fish – Pat mahi-mahi dry, season lightly with salt. Heat coconut oil in skillet; sear fillets 2 min per side for color. 3. Poach – Stir coconut milk, stock, lime zest/juice, ginger & garlic into skillet. Simmer gently; nestle fish in broth. Cover and poach 5–6 min until fish flakes. 4. Serve – Transfer fillets to shallow bowls, ladle coconut broth around, top with pineapple salsa and cilantro.
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