Orange Coconut Mahi Mahi

Husband LOVED this dinner. It’s pretty easy, and tastes like a dream. A tropical dream. I knocked my own socks off. WOW.

I need a beach. But I’ll take this any day of the week.

Orange Coconut Mahi Mahi

1 lb. mahi filets, or 4 small pieces mahi mahi

Olive oil

I orange

1 lb. asparagus

1 can (14 oz) coconut milk

2 cups cooked rice

3 green onions diced

Salt & Pepper

Garlic salt

Fresh parsley for garnish

Preheat your oven to 400 degrees.

Line a baking sheet with parchment paper. Then place the mahi mahi filets onto the parchment paper. Slice your orange thin. Take 2 slices, and cut in half. Place the halved slices onto the mahi filets, one piece per filet. Then sprinkle the filets with salt, pepper and a little garlic salt. Drizzle with olive oil. Bake for 10 minutes, trim the ends of the asparagus off, then add the asparagus to the mahi mahi pan, and cook a remaining 10 minutes, until fork tender and cooked through.

Meanwhile make your sauce and coconut rice.

Dinner is served.

In a large skillet, saute the remaining diced orange slices in olive oil until tender and they start to break apart and are fragrant. Then add 1/2 the coconut milk into the sauce. Add 1/2 tsp. kosher salt. Bring to a simmer and turn your heat to low. Now make the rice.

In a small skillet, add some butter, the cooked rice, and the remaining coconut milk. Stir to combine over low heat. Then add the green onion diced and warm through.

Assemble your plate. Layer the coconut rice, mahi, orange coconut sauce & asparagus.

Happy dinner time! xo

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