Tropical Mahi-Mahi

“Blackened Mahi-Mahi over coconut rice and a pineapple-cilantro salsa, served with a butter-rum reduction.

A simple to execute, yet show-stopping dish that will elevate you as a home cook and make you a hero at your next dinner party! This dish is both heart-healthy and extremely delicious. I created this dish, inspired by my Japanese-American background, infusing Hawaiian flavors with some classic techniques I’ve learned as a trained chef. Mahi-mahi is a meaty and lean Pacific fish and the salsa is a fresh taste of the tropics. I love it because it utilizes fresh, whole ingredients easily found at any local grocery store. The sauce is my tropical twist on a classic ‘beurre blanc’ sauce, rich and delicate. I love that you can make everything on a stovetop, with only a rice pot and a skillet. I initially created this dish to add to my arsenal of offerings for my private cooking classes, but I love it so much that it is also our go-to dish to make at home for the family because of how quick and easy it is to make. I hope you’ll enjoy my recipe and that it becomes a new staple in your family’s home.”

Ingredients

For Rum Reduction Sauce

• 1/2 cup rum
• 1/4 cup Kahlua 
• 1/2 cup pineapple juice 
• 1/2 can coconut milk
• 1 stick butter, cubed and chilled

For Tropical Salsa

• 1/2 bunch cilantro, chopped 
• 1 cup pineapple, small diced 
• 1 red pepper, small diced
• 1/2 bunch green onions, small diced
• 1 cup coconut flakes 
• 1 avocado, small diced 
• 1 can sweet corn, roasted 
• 1 lime, zested and juiced 
• 1/4 tsp ground cumin

For Coconut Rice

• 2 cups (3 teacups) Nishiki Japanese rice
• 8 oz (1/2 can) coconut milk
• 1 3/4 cups water
• 2 Tbsp coconut flakes
• 1 tsp salt (kosher or sea)

For Blackened Mahi-Mahi

• 1 cup flour
• 1 Tbsp paprika
• 1 tsp chili powder
• 4 Mahi-Mahi filets
• kosher/sea salt and fresh cracked pepper to taste
• 1 Tbsp salted butter, cut into 2 pcs
• 1-2 Tbsp oil (peanut or vegetable) 
• 1 lime

Directions

For Rum Reduction Sauce

1. Over medium heat, in a sauce or saute pan, add rum, Kahlua, and pineapple juice, reduce to half. 
2. Turn heat to low or remove from heat, then add cold butter a piece at a time, stirring into an emulsion. DO NOT OVERHEAT. Remember, you can always remove the pan from the heat. The idea is to slowly melt in the butter so it incorporates. We don’t want it to break on us. 
3. Use immediately or keep warm until ready to use.

For Tropical Salsa

1. Mix all chopped ingredients in a large mixing bowl.
2. Cover with plastic until ready to serve or you can make it a day ahead and keep it covered in the fridge.

For Coconut Rice

1. In a rice cooker, Instant Pot, or heavy pot with lid, add rice and wash/rinse at least 3 times.
2. Add coconut milk, water, coconut flakes, and salt.
3. Cook in rice cooker or if doing on stovetop, bring to a boil then cover and simmer for 20 mins (do not stir), then turn off the heat for 20 mins (keep the lid on the entire time!)

For Blackened Mahi-Mahi

1. In a small medium mixing bowl, combine flour, paprika, and chili powder.
2. Dry Mahi-Mahi filet with paper towel and season both sides with salt & pepper to taste.
3. Prep a non-stick frying pan on high heat with oil. 
4. Add all fish, presentation-side down, immediately move the pan back and forth to ensure fish does not stick to pan while adding half the butter.
5. Turn the fish once browned crust forms (approx. 2-3 mins).
6. Add remaining butter, shake, and reduce heat to low/medium.
7. Remove after 3 minutes or internal temp reaches 140°F, drizzle with lime juice.