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Spicy Caribbean Mahi-Mahi

13 INGREDIENTS • 7 STEPS • 50MINS

Spicy Caribbean Mahi-Mahi

Recipe

4.8

5 ratings
Looking for a new way to cook fish? This easy poached fish recipe takes you to the islands. Spicy Caribbean Mahi Mahi is a healthy fish dinner that’s ready in under an hour. Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.
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Looking for a new way to cook fish? This easy poached fish recipe takes you to the islands. Spicy Caribbean Mahi Mahi is a healthy fish dinner that’s ready in under an hour. Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

50MINS

Total Time

$5.61

Cost Per Serving

Ingredients

Servings
4
us / metric
Mahi-Mahi Fillet
455 g
Mahi-Mahi Fillets
Scallion
1 bunch
Scallion, thinly sliced
5 scallions per 4 servings
Garlic
5 cloves
Garlic, minced
Shallot
3
Shallots, thinly sliced
Olive Oil
3 Tbsp
Olive Oil
Tomato Sauce
225 g
Tomato Sauce
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Bay Leaf
2
Bay Leaves
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Water
180 mL
Water
Lemon
1/2
Lemon
Fresh Parsley
to taste
Fresh Parsley

Nutrition Per Serving

VIEW ALL
Calories
234
Fat
11.4 g
Protein
23.2 g
Carbs
10.2 g
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

Cooking Instructions

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step 1
Cut the Mahi-Mahi Fillets (455 g) into four portions.
step 1 Cut the Mahi-Mahi Fillets (455 g) into four portions.
step 2
In a 9 or 10 inch skillet with a lid add the Olive Oil (3 Tbsp) and heat over medium-low heat. Add the Scallion (1 bunch), Garlic (5 cloves), and Shallots (3) and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes.
step 2 In a 9 or 10 inch skillet with a lid add the Olive Oil (3 Tbsp) and heat over medium-low heat. Add the Scallion (1 bunch), Garlic (5 cloves), and Shallots (3) and cook, stirring occasionally until vegetables are soft and translucent, about 10-15 minutes.
step 3
Add Tomato Sauce (225 g), Crushed Red Pepper Flakes (1/8 tsp), Bay Leaves (2), Kosher Salt (1/2 tsp), Ground Black Pepper (to taste), and Water (120 mL).
step 3 Add Tomato Sauce (225 g), Crushed Red Pepper Flakes (1/8 tsp), Bay Leaves (2), Kosher Salt (1/2 tsp), Ground Black Pepper (to taste), and Water (120 mL).
step 4
Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
step 4 Stir to combine and continue cooking, uncovered until sauce has thickened somewhat, about 10 minutes.
step 5
Stir in the remaining Water (4 Tbsp) place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium-low heat for about 8 minutes.
step 5 Stir in the remaining Water (4 Tbsp) place the fish fillets in the poaching liquid. Put the lid on securely and poach the fish on low to medium-low heat for about 8 minutes.
step 6
Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes.
step 6 Using tongs or a spatula, flip the fish over and continue to poach an additional 7-8 minutes.
step 7
Remove from heat. Squeeze the juice of a Lemon (1/2) over the fish along with Fresh Parsley (to taste). Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.
step 7 Remove from heat. Squeeze the juice of a Lemon (1/2) over the fish along with Fresh Parsley (to taste). Serve on top of sticky white rice, and a cool cucumber salad to take the heat off.
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