Brazilian · beginner
Brazilian Pan-Seared Mahi Mahi With Dendê Coconut Glaze
Seared mahi mahi fillets coated in a vibrant red palm oil, coconut milk, and bell pepper sauce finished with fresh lime.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat mahi mahi fillets completely dry with paper towels and season both sides evenly with sea salt and black pepper.
- 02
Heat 1 tablespoon of red palm oil in a large skillet over medium-high heat until hot.
- 03
Sear fillets for 3 to 4 minutes per side until golden brown and cooked through, then transfer fish to a warm plate.
- 04
Lower heat to medium, add remaining red palm oil, sliced red bell pepper, and minced garlic, stirring for 2 minutes until softened.
- 05
Pour in full fat coconut milk and fresh lime juice, bringing to a gentle simmer for 4 minutes until sauce thickens slightly.
- 06
Return seared mahi mahi fillets to the skillet, spoon the warm dendê coconut glaze over top, simmer for 1 minute, and garnish with chopped scallions.
A LITTLE KITCHEN KNOW-HOW
Emulsified Palm Oil Pan Reduction
Gently simmering coconut milk with red palm oil integrates healthy fats and vibrant pigments into a silky, fragrant pan glaze.
Notes from the kitchen
- Red palm oil gives the signature vibrant golden-red color and rich aroma authentic to Northeastern Brazilian coastal dishes.
- Keep coconut milk at a low simmer rather than a harsh boil to keep the emulsion smooth and rich.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.