MAHI MAHI

MAHI- RECIPE OF THE WEEK

Season mahi with salt and pepper, then pan-sear in a little oil until golden and cooked through. In the same pan, melt butter and stir in a splash of coconut milk, fresh lime juice, and a pinch of chili flakes. Spoon the warm sauce over the fish and finish with chopped cilantro.

Ingredients

  • 2 mahi fillets

  • Salt & pepper

  • 2 tbsp butter

  • 2 tbsp coconut milk

  • Juice of ½ lime

  • Optional: cilantro + chili flakes

Directions

  1. Season mahi lightly with salt and pepper.

  2. Heat a pan with a small amount of oil over medium-high heat.

  3. Sear mahi for 3–4 minutes per side, until just cooked through.

  4. Remove fish and reduce heat to low.

  5. Add butter, coconut milk, and lime juice to the pan, whisk to combine.

  6. Return mahi to the pan briefly to coat with sauce.

  7. Top with cilantro and a pinch of chili flakes.

Bright, tropical, and perfect over rice or salad.

Mahi with Coconut-Lime Butter

ONE OF OUR HARD WORKING FISHERMAN SHOWING OFF FOR THE CAMERA WITH A NICE COOLER FULL OF MAHI MAHI (DORADO) FOR THE SOCIETY.

MAHI MAHI ARE A FREE SWIMMING PELAGIC FISH AND THE FASTEST GROWING FISH IN THE SEA, WHICH ALSO MAKES THEM A CANDIDATE FOR ONE OF THE MOST SUSTAINABLE SOURCES OF FOOD IN OUR OCEANS.

THE CHICKEN OF THE SEA- MAHI MAHI a.k.a DORADO a.k.a DOLPHINFISH

MAHI BEING HARVESTED BY SPEARGUN RIGHT HERE ON THE WEST COAST OF PUERTO RICO. ENJOY THE VIDEO ABOVE OF DINNER BEING PROCURED FOR MEMBERS OF THE SECRET SEAFOOD SOCIETY.

 
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