Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce Recipe

 

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Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce

Yield: 4 servings

Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce

Grilled Mahi-Mahi with rock shrimp and a coconut lime sauce

Ingredients

    Coconut Lime Sauce
  • 1 pound (about 2 medium) sweet onions, diced, divided
  • 1 (13 1/2 -ounce) can coconut milk
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 pound (about 4 large) plum tomatoes, diced
  • 1 medium poblano pepper, seeded and chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2/3 pound rock shrimp, shelled
  • 2 tablespoons butter
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • Herbed Rice with Hearts of Palm
  • 1 1/2 cups uncooked jasmine rice
  • 4 hearts of palm, sliced
  • 1 tablespoon minced fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • Grilled Mahi-Mahi
  • 4 mahi-mahi fillets, about 1/2 pound each
  • Coarse salt and ground black pepper, to taste

Instructions

    Coconut Lime Sauce
  1. Puree half of the onions with the coconut milk in a blender, and set aside.
  2. Heat oil in a large saute pan over medium-low heat.
  3. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes.
  4. Add garlic and cook until fragrant, about 1 to 2 minutes.
  5. Add tomatoes and poblano.
  6. Cook until the tomatoes soften, about 3 minutes.
  7. Add salt, pepper, and coconut milk mixture.
  8. Increase heat to high and bring to a boil.
  9. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.
  10. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat.
  11. Cook until shrimp are just cooked through.
  12. Add shrimp mixture to the coconut milk sauce; stir to combine.
  13. Add cilantro; keep sauce warm.
  14. Herbed Rice with Hearts of Palm
  15. Cook rice per package directions.
  16. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl.
  17. Stir until rice is coated in oil and mixture is combined.
  18. Cover bowl loosely with foil to keep warm.
  19. Grilled Mahi-Mahi
  20. Preheat a grill pan on medium-high heat.
  21. Season mahi-mahi fillets with salt and pepper to taste.
  22. Grill mahi-mahi for about 3 minutes per side, or until just opaque.
https://www.magicalrecipes.net/coral-reef-restaurant-grilled-mahi-mahi-with-rock-shrimp-and-a-coconut-lime-sauce-recipe/

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