Coconut-Poached Mahi Mahi

Coconut-poached Mahi Mahi Recipe

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Vickie Parks


A great dish, from Hawaii.


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5 Min
15 Min
Stove Top


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  • 1 small
  • 15 oz
    can light coconut milk
  • 1 large
    thai green chili pepper, thinly sliced
  • 1 Tbsp
    granulated sugar
  • 1 lb
    skinless boneless mahi mahi (or other firm white fish fillet)
  • 1 tsp
  • 1 small
    head bok choy, torn (about 3 cups)
  • ·
    crystallized ginger, for garnish (optional)
  • ·
    green chili, quartered lengthwise, for garnish (optional)

How to Make Coconut-Poached Mahi Mahi


  1. Finely shred the peel from the lime, then juice the lime. Set aside the lime peel.
  2. In a large saucepan over medium heat, combine the lime juice, coconut milk, thai chili, and sugar.
  3. Cut fish into 8 portions; rinse and pat dry with paper towels. Rub salt on fish portions, then place fish pieces in coconut milk mixture in saucepan. Cook fish, covered, for 5 minutes. Uncover; gently stir in bok choy, and cook 3 to 5 minutes or until fish flakes easily when tested with a fork.
  4. Ladle fish with cooking liquid into individual serving bowls. Top with lime peel and, if desired, ginger and green chili garnish.

Printable Recipe Card

About Coconut-Poached Mahi Mahi

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Hawaiian/Polynesian

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