Spicy Broiled Mahi-Mahi and Coconut Spinach Sauté
- At April 14, 2009
- By megan
- In coconut, Fish, Veggie Sauté
0
One thing we always like to keep in the freezer is wild caught, fresh-frozen Mahi-Mahi. Whole Foods brand, “Whole Catch” has good cuts for a good price, and we thaw it out when we want something a little more substantial than our usual vegetarian fare. I made up a good spice rub that I like to use on Mahi-Mahi, and we enjoy this fish with Asian-style veggies.
Spice Rub
- Ground Ginger
- Onion Powder (NOT onion salt)
- Sea Salt
- Paprika
- Cayenne
- Thyme
Add the ingredients in the order provided, adding equal parts ginger and onion, less salt, less paprika, as much cayenne as you like, and a pinch of thyme. Mix well.
Slice the fish in manageable pieces, rub with peanut oil, and roll in spice mixture. Broil a few minutes on one side, flip, broil another couple minutes, and you’re done. Super easy.
I like to sprinkle freshly fried garlic (chopped and fried in peanut oil until golden brown and crunchy) on top of the fish.
I served this with a coconut veggie sauté.
Ingredients
- Yellow Onion
- Small Can Coconut Milk (Thai Kitchen is good)
- Peanut Oil
- Carrots, peeled and chopped in rounds
- Red Pepper, sliced as you like
- Fresh Spinach
- Soy Sauce
Sauté the onion in some of the coconut fat from the top of the can of coconut milk. If you leave the can undisturbed for a while (over night), there will be a thick, creamy layer of coconut fat on top and a clear, watery-liquid below. Scoop out some of the fat and use it to sauté the onions. Add a little peanut oil, the carrots, red pepper, and then the rest of the coconut fat. Next add a nice splash of soy sauce, the spinach, and the coconut water. Cook until spinach wilts.
The smooth, sweet flavor of coconut balances out the spicy fish. Serve with whole grain, brown rice.
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