The Floridian Recipe
Blackened, grilled or fried mahi topped with tropical rum sauce. Served with coconut rice and seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation and Cooking
- 1
Prepare the Coconut Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- 2
Make the Tropical Rum Sauce
In a saucepan over medium heat, melt the butter. Add the rum, pineapple juice, brown sugar, and lime juice. Bring to a simmer and let it cook for about 10 minutes until the sauce thickens slightly. Stir in the fresh cilantro and remove from heat.
- 3
Cook the Mahi Mahi
Preheat a grill or skillet over medium-high heat. Season the mahi mahi fillets generously with blackening seasoning on both sides. Cook for 3-4 minutes per side until the fish is cooked through and has a nice char.
- 4
Prepare the Seasonal Vegetables
While the fish is cooking, sauté the seasonal vegetables in a bit of olive oil over medium heat until they are tender, about 5-7 minutes.
- 5
Assemble the Dish
Serve the blackened mahi mahi on a bed of coconut rice, topped with the tropical rum sauce, alongside the sautéed seasonal vegetables.
