Hawaiian · beginner
Hawaiian Creamy Coconut Mahi Mahi Skillet
Tender pan-seared mahi mahi simmered in a coconut milk and ginger sauce with sweet bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat mahi mahi fillets dry and sprinkle evenly on both sides with sea salt.
- 02
Heat avocado oil in a wide skillet over medium-high heat and sear fish for 3 minutes per side until lightly golden.
- 03
Transfer seared mahi mahi onto a clean plate and set aside.
- 04
Reduce heat to medium, add sliced yellow onion and red bell pepper to skillet, and cook 4 minutes until softened.
- 05
Stir in grated fresh ginger and yellow curry paste, cooking for 1 minute until fragrant.
- 06
Pour in unsweetened coconut milk, stirring continuously to scrape up any browned bits from bottom of skillet.
- 07
Return mahi mahi fillets to skillet, cover with lid, and gently simmer for 4 to 5 minutes until fish is cooked through.
- 08
Stir in fresh lime juice just before taking off heat and serve warm.
A LITTLE KITCHEN KNOW-HOW
Sear and Poach
Quickly searing protein in oil to develop flavor, followed by simmering gently inside aromatic broth until tender.
Notes from the kitchen
- Searing fish first locks in moisture before finishing gently in coconut broth.
- Use full-fat canned coconut milk for rich texture and maximum coconut flavor.
- Original home-cooking adaptation inspired by Hawaiian; 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.