Name: Caribbean Mahi-Mahi with Brown Coconut Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 2 4-6 oz mahi-mahi filets; 1 banana leaf or substitute with aluminum foil; 4 allspice leaves or bay leaves; Hand full of cilantro sprigs; Cantina marinade (see below); Kreyòl Seasoning (see below); 1 cup long-grain brown rice; 2 cups chicken broth; 8 oz can kidney beans; ½ cup coconut milk; 2 cloves minced garlic; 3 scallions, white ends approx. 3” long, roots removed; 1 tbsp avocado or olive oil; ½ tsp cayenne powder; ¼ cup rice vinegar; 2 tbsp avocado or olive oil; Juice of 1 Key lime; ¼ tsp ground nutmeg; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp sweet paprika; ¼ tsp cayenne powder; 1 clove minced garlic; 1 tsp honey; (if not using allspice leaves to cook with mahi) ¼ tsp ground allspice; 1 tsp sweet paprika; 1 tsp dry thyme leaves; 1 tsp Himalayan or sea salt; 1 tsp garlic powder

AuthorThe FishmongerCategoryMain CourseDifficultyIntermediate

I'm blessed to have a backyard packed to the brim with fruit trees. In Florida, backyard banana and citrus trees are fairly common, so why not make use of them to create delicious fish dishes? This Carribean Mahi is so fun and flavorful, you'll think you're in the Caribbean.

Yields2 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients

2 4-6 oz mahi-mahi filets

1 banana leaf or substitute with aluminum foil

4 allspice leaves or bay leaves

Hand full of cilantro sprigs

Cantina marinade (see below)

Kreyòl Seasoning (see below)

1 cup long-grain brown rice

2 cups chicken broth

8 oz can kidney beans

½ cup coconut milk

2 cloves minced garlic

3 scallions, white ends approx. 3” long, roots removed

1 tbsp avocado or olive oil

½ tsp cayenne powder

Cantina Marinade

¼ cup rice vinegar

2 tbsp avocado or olive oil

Juice of 1 Key lime

¼ tsp ground nutmeg

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp sweet paprika

¼ tsp cayenne powder

1 clove minced garlic

1 tsp honey

(if not using allspice leaves to cook with mahi) ¼ tsp ground allspice

Kreyòl Seasoning

1 tsp sweet paprika

1 tsp dry thyme leaves

1 tsp Himalayan or sea salt

1 tsp garlic powder

½ tsp powdered bay leaf

½ tsp ground black pepper

Directions

Place mahi filets in plastic bag and pour mahi marinade evenly on both sides of fish. Seal and set in refrigerator while preparing rice.

Preheat oven to 400 degrees

In medium size saucepan heat oil and sauté scallions, garlic and cayenne pepper for about 1 minute

Add rice and stir for about 2 minutes. Add coconut milk, chicken broth, kidney beans and kreyòl seasoning. Bring to a light boil then lower heat, stir occasionally and cook for about 30 minutes or until all liquid has been absorbed.

Prepare fish by placing banana leaf (preferred) or aluminum foil on top of baking tray. Lay allspice leaves (or bay leaves) on top of banana leaf.

Slice tangerine into 3 or 4 pieces and lay on top of allspice leaves.

Remove mahi from plastic bag and lay on top of tangerine. Pour remaining marinade over fish.

Place additional banana leaves on top of fish and tuck around so that it is encased (if using aluminum foil wrap around fish so that fish is also fully encased.

Bake fish in oven for 20 minutes or until fully cooked (becomes opaque and flakes).

Plate fish with rice and top with cilantro sprigs. Serve immediately.

Ingredients

2 4-6 oz mahi-mahi filets

1 banana leaf or substitute with aluminum foil

4 allspice leaves or bay leaves

Hand full of cilantro sprigs

Cantina marinade (see below)

Kreyòl Seasoning (see below)

1 cup long-grain brown rice

2 cups chicken broth

8 oz can kidney beans

½ cup coconut milk

2 cloves minced garlic

3 scallions, white ends approx. 3” long, roots removed

1 tbsp avocado or olive oil

½ tsp cayenne powder

Cantina Marinade

¼ cup rice vinegar

2 tbsp avocado or olive oil

Juice of 1 Key lime

¼ tsp ground nutmeg

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp sweet paprika

¼ tsp cayenne powder

1 clove minced garlic

1 tsp honey

(if not using allspice leaves to cook with mahi) ¼ tsp ground allspice

Kreyòl Seasoning

1 tsp sweet paprika

1 tsp dry thyme leaves

1 tsp Himalayan or sea salt

1 tsp garlic powder

½ tsp powdered bay leaf

½ tsp ground black pepper

Directions

Place mahi filets in plastic bag and pour mahi marinade evenly on both sides of fish. Seal and set in refrigerator while preparing rice.

Preheat oven to 400 degrees

In medium size saucepan heat oil and sauté scallions, garlic and cayenne pepper for about 1 minute

Prepare fish by placing banana leaf (preferred) or aluminum foil on top of baking tray. Lay allspice leaves (or bay leaves) on top of banana leaf.

Slice tangerine into 3 or 4 pieces and lay on top of allspice leaves.

Remove mahi from plastic bag and lay on top of tangerine. Pour remaining marinade over fish.

Place additional banana leaves on top of fish and tuck around so that it is encased (if using aluminum foil wrap around fish so that fish is also fully encased.

Bake fish in oven for 20 minutes or until fully cooked (becomes opaque and flakes).

Plate fish with rice and top with cilantro sprigs. Serve immediately.

Caribbean Mahi-Mahi with Brown Coconut Rice

Ingredients Directions

Ingredients

Directions

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