Best 5 Coconut Mango Mahi Mahi For Two Recipes

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Tantalize your taste buds with a delightful culinary journey to the tropics with our Coconut Mango Mahi-Mahi for Two. This exquisite dish showcases the perfect harmony of flavors, textures, and colors. The succulent mahi-mahi is enveloped in a tantalizing coconut-mango sauce, creating a symphony of sweet, tangy, and savory notes. Accompanied by a medley of vibrant vegetables, this dish is a feast for both the eyes and the palate.

Indulge in the vibrant flavors of our Coconut Mango Mahi-Mahi for Two, where the delicate sweetness of mango and coconut milk intertwine to create a luscious sauce that envelops the tender mahi-mahi. The medley of sautéed vegetables, including colorful bell peppers, crisp snow peas, and succulent broccoli florets, adds a delightful crunch and vibrancy to the dish.

This recipe offers a culinary escape to the tropics, transforming your kitchen into a haven of exotic flavors. The Coconut Mango Mahi-Mahi for Two is not only a delectable dish but also a testament to the culinary artistry that can be achieved with fresh, vibrant ingredients.

Alongside the main course, this article presents a collection of complementary recipes that elevate the dining experience. Treat your loved one to a refreshing Tropical Fruit Salad, a symphony of sweet and tangy flavors that perfectly complements the richness of the mahi-mahi. For a savory side dish, try the Coconut Rice, its creamy texture and subtle sweetness providing a harmonious balance to the dish.

Indulge in the delectable Coconut Mango Mahi-Mahi for Two, a culinary masterpiece that embodies the essence of tropical paradise. With its vibrant flavors, stunning presentation, and symphony of textures, this dish is sure to leave a lasting impression.

Here are our top 5 tried and tested recipes!

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Steps:

  • Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  • Preheat the oven's broiler and set the oven rack in the middle of the oven.
  • Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
  • While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
  • Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

GRILLED MAHI MAHI IN THAI COCONUT SAUCE



Grilled Mahi Mahi in Thai Coconut Sauce image

This mahi mahi dish pairs well with steamed squash.

Provided by Chris Denzer

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

Steps:

  • Heat a grill pan over medium heat.
  • Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
  • Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 8.9 g, Cholesterol 124.6 mg, Fat 37.5 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 32.4 g, Sodium 360 mg, Sugar 0.8 g

COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE



Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce image

Provided by Roxanne Russell

Categories     Fish     Garlic     Tomato     Dinner     Coconut     Rosemary     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 15

For fish:
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, smashed
2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
1/4 cup all-purpose flour
1 large egg, lightly beaten
Rounded 1/3 cup grated dried unsweetened coconut
For sauce:
1/4 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon finely chopped rosemary
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives
1 tablespoon rice-wine vinegar (not seasoned)

Steps:

  • Marinate fish:
  • Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
  • Make sauce:
  • Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Marinate fish:
  • Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
  • Make sauce:
  • Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
  • Make sauce:
  • Coat and cook fish: Preheat oven to 450°F with rack in middle.
  • Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
  • Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

BANANA LEAF-WRAPPED ISLAND SPICE MAHI MAHI WITH TAMARIND MANGO COCONUT SAUCE



Banana Leaf-Wrapped Island Spice Mahi Mahi with Tamarind Mango Coconut Sauce image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 28

1/4 cup olive-canola oil blend
1 small yellow onion, diced
5 to 6 cloves of garlic, chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon dried thyme
2 cups diced ripe mango
2 1/2 cups tamarind juice, squeezed from tamarind pulp
One 14-ounce can coconut milk
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons crushed fresh ginger
3 tablespoons red pepper flakes
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon crushed garlic
1 tablespoon kosher salt
3 jalapenos, chopped
1/2 teaspoon freshly ground black pepper
1 1/2 cups blended olive oil
4 pounds fresh mahi mahi
8 banana leaves

Steps:

  • For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
  • For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT



Mahi-Mahi Ceviche with Jalapenos and Coconut image

Categories     Fish     Pepper     No-Cook     Lime     Coconut     Summer     Chill     Healthy     Jalapeño     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 8

1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
1/4 cup toasted unsweetened shredded coconut
3 tablespoons chopped fresh cilantro
Saltine crackers

Steps:

  • Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
  • Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.

Tips:

  • Use fresh ingredients whenever possible. This will ensure that your dish has the best flavor and texture.
  • Don't be afraid to experiment with different flavors. The combination of coconut, mango, and mahi-mahi is a classic, but there are many other delicious possibilities to explore.
  • Pay attention to the cooking time of the fish. Mahi-mahi is a delicate fish, so it's important not to overcook it.
  • Serve the dish immediately after it's cooked. This will ensure that the fish is at its best.

Conclusion:

Coconut mango mahi-mahi is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a new way to cook fish, give this recipe a try. You won't be disappointed!

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