Lime Coconut Mahi Mahi

Salty, subtly sweet "Floribbean"-style seafood with a big dose of citrus, but not too much coconut.

It was the best of times, it was the worst of times. I was living in South Florida, and I was eating a lot of Cuban food. One day, I was at a Cuban restaurant, and I ordered the mahi mahi. It was delicious, but I thought it could be better. I wanted it to be more flavorful, so I added some coconut milk, lime juice, and lime zest. The result was amazing! The fish was moist and flavorful, and the coconut milk and lime added a nice touch of sweetness and acidity. I've been making this recipe ever since, and it's always a hit.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 4 Mahi Mahi fillets
• 1/4 cup coconut milk
• 2 limes, juiced and zested
• 2 garlic cloves, minced
• 1 tablespoon coconut oil
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the coconut milk, lime juice, lime zest, minced garlic, salt, and pepper.
3. Place the Mahi Mahi fillets in a baking dish and pour the coconut milk mixture over them.
4. Drizzle the coconut oil over the fillets.
5. Bake in the preheated oven for 15-20 minutes, or until the fish easily flakes with a fork.
6. Remove from the oven and garnish with fresh chopped cilantro.
7. Serve hot and enjoy!

Why It Works

• The coconut milk adds a rich, creamy flavor to the fish.
• The lime juice and zest add a bright, citrusy flavor to the fish.
• The garlic adds a savory flavor to the fish.
• The salt and pepper help to season the fish.
• The cilantro adds a fresh, herbaceous flavor to the fish.