Maui Mahi Recipe

Marinate

Pat mahi-mahi fillets dry with paper towels. In a shallow dish combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Add fillets and turn to coat. Marinate at room temperature for 15 minutes (or up to 30 minutes in the refrigerator).

Preheat grill or pan

Preheat a grill or a heavy cast-iron skillet over high heat until very hot. Oil the grates or brush skillet with a little oil to prevent sticking.

Char-grill

Remove fillets from marinade and let excess drip off. Place fillets on the hot grill or skillet. Cook 3-4 minutes per side, depending on thickness, until nicely charred at the edges and opaque through the center (internal temperature about 135-140°F / 57-60°C). Avoid overcooking to keep fish moist.

Glaze and rest

While the fish finishes, whisk together 2 tbs pineapple preserves, 1 tsp sriracha, 1 tsp soy sauce and 1/2 tsp lime juice. In the last 30 seconds of cooking, brush the glaze over the top of each fillet and let it caramelize briefly. Remove fish from heat and let rest 2 minutes before serving.

Warm liquids

In a small saucepan, combine the 14 oz coconut milk and 2 cups stock and warm gently over low heat until steaming but not boiling. Keep warm on low.

Sauté aromatics

In a medium heavy-bottomed saucepan, heat 1 tbs olive oil and 2 tbs butter over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4 minutes. Stir in 2 tsp minced garlic and 1 tsp grated ginger and cook 30-45 seconds until fragrant.

Toast rice

Add 1.5 cups arborio rice to the pan and stir to coat with the butter/oil. Cook, stirring constantly, for 1-2 minutes to lightly toast the rice—this helps the grains hold texture.

Deglaze

Pour in 1/2 cup pineapple juice and stir until mostly absorbed, scraping any fond from the bottom of the pan.

Cook risotto

Begin adding the warm coconut-stock mixture one ladle (about 1/3 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-22 minutes, until the rice is creamy and al dente. Stir frequently to encourage creaminess and prevent sticking.

Finish flavors

When rice is nearly done, stir in 1 tbs brown sugar, 1/2 tsp red chili flakes (or to taste), 1 tsp lime zest, 1 tbs lime juice, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and stir in 2 tbs chopped cilantro and 1/4 cup grated parmesan if using. If risotto is too thick, stir in up to 2-4 tbs additional warm coconut milk or stock to reach a spoonable consistency.

Hold

Cover the risotto and let it rest for 2 minutes before plating so flavors meld.

Spoon a generous portion of sweet-heat coconut risotto onto each plate. Place a char-grilled mahi-mahi fillet atop the risotto. Sprinkle 2 tbs toasted shredded coconut across the fish and risotto, and garnish with extra chopped cilantro or micro cilantro. Serve with a lime wedge on the side for squeezing.

Optional: For restaurant-style presentation, drizzle any remaining glaze around the plate and add a small spoonful of pineapple preserves near the risotto for an extra sweet note.