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


  • 1Finely shred the peel from the lime, then juice the lime. Set aside the lime peel.
  • 2In a large saucepan over medium heat, combine the lime juice, coconut milk, thai chili, and sugar.
  • 3Cut 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.
  • 4Ladle 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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