Grilled Mahi-Mahi


  • 1 lb. Mahi-Mahi
  • 1 cup of Coconut Milk
  • Salt & Pepper

Marinate the Mahi-Mahi in the coconut milk, for about an hour or so. Season the fillets with salt & pepper. Pre-heat your grill — and use a non-stick fish grate. Spray the grate with some Pam, or brush with extra virgin olive oil. Cook the fish until it is firm to the touch.

Pineapple Salsa

  • 2 cups fresh pineapple chopped into small pieces
  • 1/2 cup chopped onion — very small pieces
  • 1/2 cup minced cilantro and mint
  • 1/2 cup fresh squeezed lime
  • 1/4 cup fresh squeezed lemon1/4 cup orange juice

Add all ingredients into a medium-sized bowl and mix together. You can add more juice, cilantro, mint, or onion depending upon your taste test. This can either be put on your fish prior to serving or you can put the bowl on the table and let people serve themselves. I prefer to put it on the fish prior to serving and sprinkle on some toasted coconut and almond slices. In a fry pan, toast about ½ cup of coconut flakes and 1/2 cup of sliced almonds. After you spoon the salsa on the fish, sprinkle on the coconut/almond mixture. It adds contrasting texture and taste to the salsa and fish.

This type of meal goes very well with Jasmine Rice. Jasmine rice is white rice grown primarily in Thailand. It is very aromatic rice and smells/tastes like its name. It is frequently served with Thai and Chinese dishes. The subtle, nutty flavor and rich aroma are very pleasing to the palate. Jasmine rice is readily available in most stores, and like many other kinds of rice, should be used within six months of purchase for optimal flavor and freshness.

Recipe courtesy of Farmer’s Almanac. Click to order Farmer’s Almanac!

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