Grilled Mahi Mahi in Thai Coconut Sauce

Grilled Mahi Mahi in Thai Coconut Sauce

Chris Denzer

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

30 m servings 496 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

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 cov...

Most helpful critical review

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 wi...

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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 cov...

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 wi...

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 rec...

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 &...

very good - I baked it, just a little Olive Oil in bottom of glass pan, lay the fillets in and lightly salted them - poured the sauce over the top, covered with foil and baked 25 minutes...it wa...

My mom loved the sauce for this dish. I did the whole recipe by the letter and I found that adding the extra cilantro and green onions at the end was a bit too strong. Also, the sauce needed mo...

Yes I pan sautéed the fish- tasted sauce and seemed bland - added a dash of Srarcha sauce and close to two tablespoons brown sugar - much much better- would be a great base for a Thai soup!

Fish was good, but the sauce was surprisingly bland. Would not recommend this one.

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 hoisi...

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