Recipe: Grilled Mahi Mahi with Vanilla Cream Sauce


Mahi Mahi-

32 ounces Mahi Mahi fillets (four 8-oz fillets)

salt as needed

black pepper as needed

3 tablespoons olive oil
Vanilla Sauce-

1/2 cup dark rum

1 vanilla bean sliced open lengthwise

1/4 cup chicken stock

1 cup heavy cream

1 cup coconut milk

salt as needed
Vanilla Sauce-

In a medium saucepan add rum and vanilla bean, heat on medium heat until reduced to about 2 tablespoons. Add the chicken stock, cream and coconut milk and gently whisk to combine. Increase heat to medium-high, and allow mixture to reduce by half, about 1 cup, whisking continuously every few minutes. The sauce should be thick enough to coat the back of a spoon and not be runny. Turn off the heat, then carefully remove the vanilla bean from the sauce, then scrape seeds out of the vanilla pod and whisk into the sauce. Season sauce to taste. Rewarm the sauce before serving with the Mahi Mahi.
Seared Mahi Mahi-

Season both sides of the Mahi Mahi fillets generously with salt and pepper. In a large frying pan, heat the olive oil over medium-high heat until hot. Carefully add the Mahi Mahi to the pan, and sear the fillets until they are golden brown about 4 minutes. Flip the fish and cook an additional 3-4 minutes, until the flesh is opaque. Transfer to a serving plate and serve with warmed vanilla sauce.


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