Grilled Mahi Mahi in Thai Coconut Sauce Recipe

Mahi mahi: A firm, white fish that holds up well to grilling.

Coconut milk: Adds creaminess and a subtle sweetness to the sauce.

Red curry paste: Brings heat and complex flavors to the dish.

Fish sauce: Provides a salty, umami depth that enhances the overall flavor.

Lime juice: Adds a fresh, tangy brightness to the sauce.

Brown sugar: Balances the heat and acidity with a touch of sweetness.

Garlic: Adds a pungent, savory note to the sauce.

Ginger: Contributes a warm, spicy undertone.

Vegetable oil: Used for grilling the fish to prevent sticking.

Cilantro: A fresh herb used for garnish, adding a burst of color and flavor.

When grilling mahi mahi, ensure the grill grates are well-oiled to prevent the fish from sticking. Use a fish spatula to carefully flip the fillets, as it provides better support and reduces the risk of breaking the delicate flesh. For the Thai coconut sauce, allow the coconut milk to come to a gentle simmer before adding the other ingredients. This helps to meld the flavors more effectively. Stir the red curry paste thoroughly into the coconut milk to ensure an even distribution of heat and spice.

• mahi mahi - Substitute with tilapia: Tilapia has a mild flavor and firm texture similar to mahi mahi, making it a good alternative.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste can provide a similar depth of flavor, though it will be slightly milder and less spicy.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it lacks the fishy undertone of fish sauce.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• brown sugar - Substitute with honey: Honey can add sweetness and a bit of complexity to the sauce, similar to brown sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less pungent than fresh garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can provide a similar warmth and spiciness, though it will be less fresh-tasting.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking and has a similar smoke point to vegetable oil.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the citrusy undertone.

• Allow the mahi mahi fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Transfer the grilled mahi mahi fillets to an airtight container. If stacking the fillets, place a piece of parchment paper between each fillet to prevent sticking.
• Pour the Thai coconut sauce into a separate airtight container. This keeps the sauce fresh and prevents the fish from becoming overly saturated.
• Store both the mahi mahi and the Thai coconut sauce in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the cooled mahi mahi fillets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the fillets to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the Thai coconut sauce in a separate freezer-safe container. Leave some space at the top of the container to allow for expansion.
• When ready to use, thaw the mahi mahi and Thai coconut sauce in the refrigerator overnight.
• Reheat the mahi mahi in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium heat.
• Warm the Thai coconut sauce in a saucepan over low heat, stirring occasionally until heated through.
• Serve the reheated mahi mahi with the warmed Thai coconut sauce drizzled over the top. Garnish with freshly chopped cilantro for a burst of freshness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the grilled mahi mahi fillets in an oven-safe dish and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. Meanwhile, reheat the Thai coconut sauce in a small saucepan over low heat, stirring occasionally. Once both are heated, drizzle the sauce over the fish and garnish with fresh cilantro.

• Stovetop Method: In a non-stick skillet, add a small amount of vegetable oil and heat over medium-low. Place the mahi mahi fillets in the skillet and cover with a lid. Heat for about 3-4 minutes on each side or until warmed through. In a separate saucepan, reheat the coconut sauce over low heat, stirring occasionally. Serve the fish with the reheated sauce drizzled on top and a sprinkle of chopped cilantro.

• Microwave Method: Place the mahi mahi fillets on a microwave-safe plate and cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooking. In a microwave-safe bowl, heat the Thai coconut sauce on medium power for 1-2 minutes, stirring halfway through. Once both are heated, pour the sauce over the fish and garnish with cilantro.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat without losing moisture. Set the sous vide to 130°F (54°C). Place the grilled mahi mahi fillets in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath for about 20-30 minutes. Reheat the coconut sauce in a saucepan over low heat. Once done, serve the fish with the sauce and garnish with chopped cilantro.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the mahi mahi fillets in the air fryer basket and heat for about 5-7 minutes, checking halfway through to ensure they are not drying out. Reheat the Thai coconut sauce in a small saucepan over low heat. Once both are heated, drizzle the sauce over the fish and garnish with fresh cilantro.

• Grill: Used to cook the mahi mahi fillets, giving them a nice char and smoky flavor.

• Brush: Used to apply vegetable oil to the mahi mahi fillets before grilling.

• Tongs: Handy for flipping the fillets on the grill to ensure even cooking.

• Saucepan: Used to simmer the coconut milk and other ingredients to create the Thai coconut sauce.

• Wooden spoon: Useful for stirring the sauce as it simmers to prevent it from sticking to the bottom of the saucepan.

• Measuring cups: Necessary for accurately measuring the coconut milk and other liquid ingredients.

• Measuring spoons: Used to measure out the red curry paste, fish sauce, lime juice, brown sugar, and vegetable oil.

• Garlic press: Convenient for mincing the garlic clove.

• Grater: Used to grate the ginger for the sauce.

• Cutting board: Provides a stable surface for chopping cilantro and preparing other ingredients.

• Chef's knife: Essential for chopping cilantro and other ingredients.

• Serving platter: Used to present the grilled mahi mahi fillets with the Thai coconut sauce.

• Small bowl: Handy for mixing and holding the chopped cilantro for garnish.

Prepare the sauce ahead: Make the Thai coconut sauce a day in advance and store it in the fridge. This way, you only need to reheat it while grilling the mahi mahi.

Preheat the grill: Ensure the grill is preheated to medium-high heat before you start cooking. This saves time and ensures even cooking.

Use pre-minced garlic and ginger: Opt for pre-minced garlic and ginger to cut down on prep time.

Organize ingredients: Lay out all ingredients before you start cooking to streamline the process.