Recipe: 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.
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.
