Coconut Grapefruit Mahi

The Mahi we caught on our westward sail through the Caribbean was the gift that kept on giving. The fish was the perfect size for 2 full meals plus ample leftover fish for tacos and such. We were under way today with about 24 hours to reach historic Santa Marta, Columbia, on a beautiful broad reach with 16 knots of wind. A great day to fix a little fresh Mahi for lunch with what we had in the icebox. I’ll take this any day!

Coconut Grapefruit Mahi

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3-4 Mahi filets (one per person)
1 tablespoon coconut oil
1 Grapefruit (or substitute sweet citrus such as 2 oranges or tangerines)
1 tablespoon minced ginger
4 cloves minced garlic
2 tablespoons finely chopped red onion
4-5 minced cayenne peppers
1+ tablespoon fresh shredded coconut
1 tablespoon soy sauce
1 teaspoon sugar
2 tablespoons scallions, chopped, for garnish

Salt and pepper the fish filets and set aside.

Peel the grapefruit. Separate into segments and set aside.

Mix together the soy sauce and sugar and set aside.

Heat the coconut oil in a large fry pan. Sauté the ginger, garlic, onion and cayenne peppers until very fragrant. Add one tablespoon of the shredded coconut.

Add grapefruit to the pan and mix with the rest of the pan ingredients under low heat. Add the soy sauce and sugar. Adjust seasonings as needed.

Push the spices to the outside of the pan. Add more coconut oil if the center of the pan is dry.

Add the fish filets and sauté for 3 minutes per side in the middle of the pan.

Be sure not to overcook the Mahi. Remove to a plate.

Continue to cook the vegetable mixture on low heat, smashing the grapefruit to release its juices. Remove the tough grapefruit membrane with tongs.

Place a Mahi filet on each dinner plate. Drizzle the sauce on each filet and garnish with scallions and remaining shredded coconut. Serve with rice or a salad.


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