Mahi Mahi with Tropical Sauce
Mahi Mahi with Tropical Sauce is a quick, easy and healthy dinner that is perfect for a weeknight!
5-minute Prep Time
You know what I hate? Gotcha didn’t I! I always start with what I love. See, I AM a woman of mystery.
Anyways, I really hate the prep time of making a meal. I love the actual cooking time, but all that chopping, slicing and dicing beforehand? No, thank you. I wish I had a magical ‘Easy’ button that I could push and everything was just perfectly ready to go. I actually think I may be onto a new business venture? Moving on.
This recipe has 5-MINUTE PREP TIME. Did you read that right guys? 5 minutes. Dice some ginger, and some onion and call it ready to go. I didn’t even mean for it to happen that day, but it did and it made me happy. Very very happy. It’s the little things right?
Mexico Flavors Right at Home
The other night the Hubs and I were reminiscing about the good ol’ days where we were just young whippersnappers roaming the beaches of Mexico (4 months ago.) I remembered the most amazing fish in a fruity saucy thing. I really actually don’t know quite what it was but it was gooood.. I wanted it in my belly. Right now.
However, I was not in Mexico. I was in Washington. A close second, I am sure, but still no fruit saucy fishy thing in sight. So, as they say, when life gives you Washington, make Mexico. Mexico really did come to me with this yummtastic little dish.
One final thought:
No one ever said you cant use the leftover pineapple tidbits in one of those fruity adult beverages I previously mentioned 
FAQs & Tips
How To Store Grilled Tropical Mahi Mahi?
Grilled tropical mahi mahi can be stored in the fridge immediately after letting it cool for up to 3-4 days in an airtight container. You can also wrap it in foil or plastic and store it in the freezer. Let it thaw in the fridge for a few hours when you’re ready to eat. Reheat it in the oven or on the stove. Don’t microwave it as this will dry the fish out.
Recipe
Ingredients
- 2 fillets Mahi Mahi
- 1/2 Tbsp Olive or Coconut oil
- 11/4 Sweet onion diced
- 1 Tbsp Fresh ginger diced
- 1/2 cup Pineapple juice
- 2 Tbsp Sugar free orange flavored syrup OR 3 Tbsp orange juice.
- 1/3 cup plus 2 Tbsps Light coconut milk
- 1/8 tsp Pure stevia or 1 Tbsp liquid sweetener of choice (Agave, honey etc)
- 1 Tbsp sodium reduced soy sayce
- 1 Tbsp Rice vinegar
- 1 tsp fish sauce
- 1 Tbsp cornstarch
- Water
- A pinch of salt.
- Garnishes:
- Toasted macadamia nuts
- Cilantro chopped
- Green onions chopped
Instructions
- If toasting macadamia nuts, preheat your oven to 350 degrees C. Pop them in there until just lightly browned, around 6 or 7 minutes.
- Preheat your grill to high.
- While the grill is preheating, dice the sweet onions and ginger.
- Add the oil to a medium sized pan and preheat over medium heat.
- Add the sweet onions and ginger and cook until soft (about 5 min)
- Throw your fish on the grill. it will take around 5-7 minutes per side, depending on how thick your fillet is. Only flip it once.
- While your fish is grillin’ away, add the pineapple juice, orange juice or syrup, coconut milk, soy sauce, rice vinegar, fish sauce, sweetener and pinch of salt to the pan. Stir until it just all combines.
- Mix the cornstarch with 1 tbsp. water and 1 tbsp. of the sauce from the pan and add it into the mix.
- Stir, and bring to a boil.
- Turn down the heat to medium low and let it simmer until nice and thick (about 5 min.)
- Transfer your fish to plates and spoon the sauce over. Garnish with the macadamia nuts, and green onion and cilantro if your heart desires. I used all the garnishes and it was amazing. I also served it over cous cous which absorbed all the saucey goodness and tasted amazing!
Nutrition
Calories: 365kcal | Carbohydrates: 50g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 690mg | Potassium: 1176mg | Fiber: 4g | Sugar: 30g | Vitamin A: 246IU | Vitamin C: 36mg | Calcium: 122mg | Iron: 3mg
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