Jamaican · intermediate
Jamaican Coconut Braised Callaloo With Pan-Seared Mahi Mahi
Crispy pan-seared mahi mahi fillets served over leafy callaloo greens braised in coconut milk, garlic, sweet peppers, and scallions.
- 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 dry with paper towels and season both sides with ground allspice, 1/2 teaspoon salt, and black pepper.
- 02
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- 03
Sear the fish fillets for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
- 04
In the same skillet, add the remaining 1 tablespoon of olive oil, scallions, red bell pepper, and garlic, sautéing for 2 minutes.
- 05
Stir in the chopped callaloo greens and unsweetened coconut milk, bring to a simmer, cover, and cook for 6 to 8 minutes until greens are tender.
- 06
Stir lime juice into the braised callaloo, adjust seasoning with salt, and top with the pan-seared mahi mahi fillets to serve.
A LITTLE KITCHEN KNOW-HOW
Pan-Braising Leafy Greens
Quickly wilting greens in seasoned coconut milk preserves vibrant color and moisture while softening tough stems.
Notes from the kitchen
- Fresh spinach or Swiss chard makes an excellent substitute if traditional Caribbean callaloo greens are unavailable.
- Ensure the skillet is hot before adding mahi mahi to achieve a golden crust without sticking.
- Original home-cooking adaptation inspired by Jamaican; 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.