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.
Mahi Mahi 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
- 1 tsp coconut oil x 2
- 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)
Mahi Mahi How To:
1) 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.
2) When ready to cook, heat 1 tsp of coconut oil in a frying pan over a medium heat. Chop the plantains in slices approximately 3cm thick, and add to the pan with the onion. Sauté gently, stirring every once in a while, 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.
3) 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 either side – so that they are cooked through but still succulent in the middle. Serve next to the caramelised plantains.