How to Make Bajan Mahi Mahi with Caramelised Cinnamon Plantains

When available, mahi mahi is one of my favourite types of fish to eat. It’s really meaty, and full of flavour so requires little attention if you’re in a rush. That being said, this traditional Bajan style seasoning takes it to another level. Try and allow at least a couple of hours marinating time for the seasoning to really penetrate the fish. It pairs beautifully with the natural sweetness of the plantains; buy them really ripe to achieve the sweet, sticky sensation you are looking for.

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Bajan Mahi Mahi with Caramelised Cinnamon Plantains

A flavourful Bajan style Mahi Mahi, marinated in traditional spices and served alongside sweet, caramelised cinnamon plantains. This dish brings a taste of the Caribbean to your table.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Bajan, Caribbean

Keyword: Bajan Mahi Mahi, caramelised plantains, Caribbean fish recipe, cinnamon plantains

Servings: 2 Serves

Calories: 450kcal

Cost: $25

Equipment

• Mortar and pestle
• Frying pan

Ingredients

• 2 generous sized Mahi Mahi steaks
• 4 spring onions finely chopped
• 2 cloves garlic crushed
• 1 small red chilli deseeded and finely chopped
• 2 tbsp white wine vinegar
• 2 tsps dried thyme
• 1 tsp dried marjoram
• 1 tsp dried parsley
• 1 tsp black pepper
• ¼ tsp ground cloves
• Pinch of salt
• 2 tsp coconut oil divided
• 2 large very ripe plantains (almost black all over)
• 1 onion finely sliced
• 1 tsp coconut oil
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp coconut sugar optional

Instructions

• Marinate the Fish: In a mortar and pestle, crush the spring onions, garlic, and chilli together to make a paste. Add the vinegar and herbs and stir together, before rubbing all over the Mahi Mahi. Leave in a Ziploc bag to marinate for at least 2 hours.
• Prepare the Plantains: When ready to cook, heat 1 tsp of coconut oil in a frying pan over medium heat. Chop the plantains into slices approximately 3cm thick, and add to the pan with the onion. Sauté gently, stirring occasionally, for 10 minutes until golden brown. Coat in the cinnamon, nutmeg, and coconut sugar (if using) and continue to cook for another 5 minutes or so until browned and sticky.
• Cook the Fish: Meanwhile, heat the other teaspoon of coconut oil in a separate pan. When it reaches a high enough temperature, drop in the Mahi Mahi steaks. Depending on the thickness, pan fry for 2-3 minutes on each side until they are cooked through but still succulent in the middle. Serve next to the caramelised plantains.

Notes

• Ensure the plantains are very ripe for the best caramelisation.
• Adjust the chilli amount based on your heat preference.
• Serve with a side salad or steamed vegetables for a complete meal.