Best 7 Grilled Mahi Mahi In Thai Coconut Sauce Recipes

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Grilled mahi mahi in Thai coconut sauce is a delightful dish that combines the delicate flavor of mahi mahi with the rich, aromatic flavors of Thai cuisine. The fish is grilled to perfection, resulting in a tender and flaky texture, while the coconut sauce adds a creamy, savory, and slightly sweet flavor that complements the fish beautifully. This dish is a perfect blend of textures and flavors that will tantalize your taste buds. Whether you are a seasoned chef or a home cook looking to try something new, this recipe will guide you through the steps of creating this delicious and exotic dish.

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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

GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE



Grilled Mahi-Mahi with Thai Coconut Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Low Fat     Quick & Easy     Low Cal     Backyard BBQ     Dinner     Coconut     Grill     Grill/Barbecue     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 cup unsweetened coconut milk
1 8-ounce bottle clam juice
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon fish sauce (such as nam pla or nuoc nam)
1 to 2 teaspoons minced seeded serrano chile
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
4 6-ounce mahi-mahi fillets

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
  • Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

MAHI MAHI BANH MI (VIETNAMESE SANDWICHES)



Mahi Mahi Banh Mi (Vietnamese Sandwiches) image

Provided by Food Network Kitchen

Time 17m

Yield 2 servings

Number Of Ingredients 26

1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls
1 tablespoon unsalted butter, melted
2 tablespoons mayonnaise
2 scallions, sliced lengthwise and cut into 2-inch pieces
1/2 carrot, shredded or julienned
1/2 Kirby cucumber, julienned
1 tablespoon leftover Thai salad dressing
2 leftover Thai Red Curry Mahi Mahi fillets
1/2 bunch fresh cilantro or mint
1/2 bunch watercress, woody stems removed
Asian chili sauce (optional)
1 13 .5-ounce can coconut milk
1 tablespoon red curry paste
1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
1/3 cup fresh lime juice, plus lime wedges for garnish
2 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon Asian chili sauce
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1 bunch watercress, woody stems removed
1 Kirby cucumber, thinly sliced
3 scallions, white and green parts, thinly sliced
1 red or yellow bell pepper, stemmed, seeded and thinly sliced
1 bunch fresh cilantro or mint
1 handful roasted peanuts or cashews

Steps:

  • Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
  • Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.
  • Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
  • Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
  • Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
  • Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

GRILLED MAHI MAHI



Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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     Thai Recipes

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

GRILLED MAHI MAHI WITH MILD RED THAI CURRY SAUCE



Grilled Mahi Mahi With Mild Red Thai Curry Sauce image

Make and share this Grilled Mahi Mahi With Mild Red Thai Curry Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons peanut oil
1 garlic clove, minced
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons curry powder
2 teaspoons Thai red curry paste
2 teaspoons paprika
3/4 teaspoon ground cumin
2 tablespoons soy sauce
2 tablespoons tomato puree
2 tablespoons packed light brown sugar
14 ounces unsweetened coconut milk
4 mahi mahi, filets (8 ounces each)
olive oil, for grilling
salt and freshly ground black pepper

Steps:

  • Prepare the grill. Measure all the ingredients and have them ready by the stove. In a large saucepan, heat the oil over medium heat. Add the garlic and ginger, and cook for 1 minute. Reduce the heat to low, and add the curry powder, curry paste, paprika, and cumin. Stir and cook for 2 minutes.
  • Raise the heat back to medium, and add the soy sauce, tomato puree, brown sugar, and coconut milk, whisking well after each addition. When small bubbles form around the edge of the saucepan, simmer very gently for 10 minutes, whisking frequently. Do not allow it to boil.
  • Brush the mahimahi with olive oil, sprinkle with salt and pepper, and grill until cooked through. Serve immediately with the sauce.

Nutrition Facts : Calories 335.9, Fat 32.5, SaturatedFat 21.2, Sodium 522.8, Carbohydrate 12.5, Fiber 1, Sugar 7.3, Protein 3.6

GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE - FISH



GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE - FISH image

Categories     Fish     Dinner     Grill/Barbecue

Yield 4 Servings

Number Of Ingredients 10

1 cup unsweetened coconut milk
1 8-ounce bottle clam juice
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon fish sauce (such as nam pla or nuoc nam)
1 to 2 teaspoons minced seeded serrano chile
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
4 6-ounce mahi-mahi fillets

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper. Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

Tips:

  • Choose fresh mahi-mahi fillets: Look for fillets that are firm and have a bright pink or reddish color. Avoid fillets that are dull or have a slimy texture.
  • Marinate the fish: Marinating the mahi-mahi in a mixture of olive oil, lemon juice, herbs, and spices will help to add flavor and moisture to the fish.
  • Grill the fish over medium heat: This will help to prevent the fish from overcooking and becoming dry.
  • Cook the fish until it is opaque and flakes easily with a fork: This is the best way to ensure that the fish is cooked through without overcooking it.
  • Serve the fish with a variety of sides: Grilled vegetables, roasted potatoes, or a fresh salad are all great options.

Conclusion:

Grilled mahi-mahi in Thai coconut sauce is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is grilled until it is perfectly cooked and then smothered in a creamy and flavorful coconut sauce. Serve the fish with a variety of sides, such as grilled vegetables, roasted potatoes, or a fresh salad, for a complete and satisfying meal.

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