Coconut Curry Grilled Mahi-Mahi
Succulent Mahi-Mahi glazed with a fragrant coconut curry sauce, served over jasmine rice and steamed broccoli. This polynesian-inspired indian ready in about 55 minutes pairs pcs (6 oz each) Mahi-Mahi fillets, coconut milk, stalks lemon grass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pcs (6 oz each) Mahi-Mahi fillets
- 1 cup coconut milk
- 2 stalks lemon grass
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1.5 cups jasmine rice
- 1.5 cups broccoli florets
Instructions
- Step 1: In a bowl, whisk together coconut milk, lemon grass, ginger, garlic, soy sauce, lime juice, and olive oil. Marinate Mahi-Mahi fillets for 30 minutes.
- Step 2: Preheat grill to medium-high heat. Grill fillets for 4-5 minutes per side until opaque and flaky, basting with marinade.
- Step 3: While grilling, cook jasmine rice according to package instructions. Sauté broccoli in a pan with 1 tbsp oil until tender-crisp, then stir in 1 tbsp soy sauce. Serve rice and broccoli alongside grilled fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Curry Grilled Mahi-Mahi take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Curry Grilled Mahi-Mahi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut Curry Grilled Mahi-Mahi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Curry Grilled Mahi-Mahi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Curry Grilled Mahi-Mahi?
Polynesian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★☆☆
Okay for a quick meal. I've had better indian dishes though.
