Grilled Mahi Mahi in Thai Coconut Sauce Recipe -
Grilled Mahi Mahi in Thai Coconut Sauce Recipe
  • READY IN 30 mins

Grilled Mahi Mahi in Thai Coconut Sauce

Recipe by  

"This mahi mahi dish pairs well with steamed squash."

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Ingredients Edit and Save

Original recipe makes 2 fillets Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat a grill pan over medium heat.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2012

Instead of grilling I floured and pan seared the fish (medium flame) with a little butter. Browned both sides, lowered the flame, covered it, when almost cooked I poured 1 tbls of sauce and covered again. Fish remained seared and not soggy. I roasted flaked coconut w a pinch of raw sugar in a little butter then added the cilantro/green onion topping. To serve: pour some sauce on the plate; place the fish on top of sauce, top with the roasted coconut topping. Served with a side of white rice and black beans. AMAZING!

Most Helpful Critical Review
Jul 18, 2012

No mention in recipe as to what to do with the cilantro and green onion. I used as garnish when serving. With all of these flavorful ingredients, I thought this recipe would be power-packed with flavor. Not the case. Unfortunately, I found it a bit bland. Sorry, only 3*'s from me.


8 Ratings

Jun 10, 2012

The ingredient list calls for green onions and cilantro but the recipe instructions does not include them. I added these two ingredients at the same time as everything else. When I made this recipe most of the sauce was cooked of but it still turned out tasting great. I will definetly make this again sometime.

Jan 27, 2014

I would say this was a 3.5-4 recipe; pretty good but nothing amazing. It definitely needed some salt and no skimping on the ginger--needs all of it for the right flavor. I think the lemongrass & thai basil other reviewers used would've really made this even more delicious. We all liked it enough to make it again but will probably keep playing with it. Other big change I did, to make it easier was to just cook the fish in the coconut sauce. It was very moist & flavorful & made this dish even easier to make.

Apr 16, 2014

Made this for the people I nanny for and they both loved it! Will def make it again. He actually doesn't like coconut milk but said it was great before he knew what was in it. *I used half hoisin sauce/half soy sauce because I didn't have fish sauce.

Dec 09, 2013

I added one crushed lemongrass stalk to the sauce and thai basil as a garnish. My toddler and DH both devoured it. I needed a bit more lime, but I also didn't measure it well.

Oct 10, 2012

Great flavor in the coconut sauce. I followed directions nearly all the way, but also threw in some of the sauce with the fish during the end of the cooking time. It kept the meat nice and moist. A super easy and delicious main dish.


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 360 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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