Caribbean-Thai Coconut Jerk Mahi-Mahi
Caribbean-Thai Coconut Jerk Mahi-Mahi
Ingredients
For the Fish
- 4 mahi-mahi fillets
- 1 1/2 tablespoons jerk seasoning
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon oil
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red curry paste, to 2 teaspoons
- 1 teaspoon jerk seasoning
- 1 can coconut milk, 13.5 ounce
- 1/2 cup pineapple, diced
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1/2 lime juice, from 1/2 lime
- to taste Scotch bonnet, habanero, or Thai chili, finely sliced or minced
For Serving/Garnish (Optional)
- as needed coconut rice
- as needed green onions, chopped
- as needed cilantro, fresh
- as needed crispy shallots
- as needed lime wedges, for squeezing
Instructions
- 1
Place the 4 mahi-mahi fillets on a plate or in a shallow dish. Sprinkle 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika over both sides of the fish. Drizzle with 1 tablespoon lime juice and 1 tablespoon olive oil. Gently rub the seasonings into the fish to ensure an even coat. Let the fish marinate at room temperature.
⏱️ 5 min
- 2
While the fish marinates, heat 1 tablespoon oil in a pan over medium heat. Add the 1 diced shallot, 3 minced garlic cloves, 1 tablespoon grated ginger, and the desired amount of Scotch bonnet, habanero, or Thai chili (to taste, sliced or minced). Sauté until the aromatics are fragrant and slightly softened.
⏱️ 5 min
- 3
Stir in 1 to 2 teaspoons red curry paste and 1 teaspoon jerk seasoning into the sautéed aromatics. Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors.
⏱️ 1 min
- 4
Pour in the 13.5 ounce can coconut milk. Add 1/2 cup diced pineapple and 1 tablespoon honey. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and let it cook, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 5
Remove the sauce from the heat. Stir in 1 tablespoon fish sauce and the juice of 1/2 lime. Taste and adjust seasoning if needed.
⏱️ 2 min
- 6
While the sauce simmers, heat a separate pan (or clean the same pan) over medium-high heat with a little oil. Once hot, place the marinated mahi-mahi fillets in the pan. Sear until the fish is golden brown and cooked through, flaking easily with a fork.
⏱️ 8 min
- 7
Serve the seared mahi-mahi over a bed of coconut rice. Spoon the Caribbean-Thai coconut jerk sauce generously around and over the fish. Garnish with chopped green onions, fresh cilantro, crispy shallots, and a fresh squeeze of lime juice, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean-Thai Coconut Jerk Mahi-Mahi
For the Fish
- 4 mahi-mahi fillets
- 1 1/2 tablespoons jerk seasoning
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon oil
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon red curry paste, to 2 teaspoons
- 1 teaspoon jerk seasoning
- 1 can coconut milk, 13.5 ounce
- 1/2 cup pineapple, diced
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1/2 lime juice, from 1/2 lime
- to taste Scotch bonnet, habanero, or Thai chili, finely sliced or minced
For Serving/Garnish (Optional)
- as needed coconut rice
- as needed green onions, chopped
- as needed cilantro, fresh
- as needed crispy shallots
- as needed lime wedges, for squeezing
Instructions
- 1
Place the 4 mahi-mahi fillets on a plate or in a shallow dish. Sprinkle 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika over both sides of the fish. Drizzle with 1 tablespoon lime juice and 1 tablespoon olive oil. Gently rub the seasonings into the fish to ensure an even coat. Let the fish marinate at room temperature.
⏱️ 5 min - 2
While the fish marinates, heat 1 tablespoon oil in a pan over medium heat. Add the 1 diced shallot, 3 minced garlic cloves, 1 tablespoon grated ginger, and the desired amount of Scotch bonnet, habanero, or Thai chili (to taste, sliced or minced). Sauté until the aromatics are fragrant and slightly softened.
⏱️ 5 min - 3
Stir in 1 to 2 teaspoons red curry paste and 1 teaspoon jerk seasoning into the sautéed aromatics. Cook for about 1 minute, stirring constantly, to toast the spices and release their flavors.
⏱️ 1 min - 4
Pour in the 13.5 ounce can coconut milk. Add 1/2 cup diced pineapple and 1 tablespoon honey. Stir well to combine all ingredients. Bring the sauce to a gentle simmer and let it cook, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 5
Remove the sauce from the heat. Stir in 1 tablespoon fish sauce and the juice of 1/2 lime. Taste and adjust seasoning if needed.
⏱️ 2 min - 6
While the sauce simmers, heat a separate pan (or clean the same pan) over medium-high heat with a little oil. Once hot, place the marinated mahi-mahi fillets in the pan. Sear until the fish is golden brown and cooked through, flaking easily with a fork.
⏱️ 8 min - 7
Serve the seared mahi-mahi over a bed of coconut rice. Spoon the Caribbean-Thai coconut jerk sauce generously around and over the fish. Garnish with chopped green onions, fresh cilantro, crispy shallots, and a fresh squeeze of lime juice, if desired.
⏱️ 2 min