Mahi-Mahi with Tahitian Vanilla and Mango Coulis

Ocean fish swim near the shores of Tahiti and are a popular source of food for locals. In this recipe we’ve paired Mahi-Mahi (an island favorite) with a sweet mango coulis, adding a fresh, juicy flavor to the white fish. Plus, it’s ready in only 30 minutes! If you can’t find Mahi-mahi at the store, try it with salmon, halibut or tuna.

Ingredients

Coulis:

  • 1 medium ripe mango
  • 1 medium orange
  • 1 tablespoon peeled and finely minced fresh ginger
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon honey, optional

Fish:

  • 1 tablespoon extra-virgin olive oil
  • 4 4-6-ounce Mahi-mahi, halibut, salmon or tuna fillets, each about 1/2 to 3/4-inch thick
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions

Coulis:

In a measuring cup, zest and juice the orange and set aside.

Peel the mango using a vegetable peeler and discard the skin. Cut the remaining meat of the mango and squeeze any additional juice off the pit. Finely chop the mango and transfer to a small saucepan.

Stir orange zest, ¼ cup orange juice, ginger, salt and pepper into saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 3 minutes. Remove from heat.

Stir in the vanilla and butter, until well blended. For added sweetness, stir in honey.

Fish:

In a grill pan or in a 12-inch nonstick skillet, heat oil over medium-high heat until hot. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until it flakes easily with a fork or it reaches 137°F on a meat thermometer, 6 to 8 minutes on each side.

Arrange the fish on a platter and spoon the coulis on top.

Coulis:

  • 1 medium ripe mango
  • 1 medium orange
  • 1 tablespoon peeled and finely minced fresh ginger
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon honey, optional

Fish:

  • 1 tablespoon extra-virgin olive oil
  • 4 113 to 170 grams Mahi-mahi, halibut, salmon or tuna fillets, each about 1/2 to 3/4-inch thick
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions

Coulis:

In a measuring cup, zest and juice the orange and set aside.

Peel the mango using a vegetable peeler and discard the skin. Cut the remaining meat of the mango and squeeze any additional juice off the pit. Finely chop the mango and transfer to a small saucepan.

Stir orange zest, 60 ml orange juice, ginger, salt and pepper into saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 3 minutes. Remove from heat.

Stir in the vanilla and butter, until well blended. For added sweetness, stir in honey.

Fish:

In a grill pan or in a 12-inch or 30.48 cm nonstick skillet, heat oil over medium-high heat until hot. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until it flakes easily with a fork or it reaches 58°C on a meat thermometer, 6 to 8 minutes on each side.

Arrange the fish on a platter and spoon the coulis on top.

  • 15 minsprep

  • 15 minscook

  • 6 servings

This Recipe Uses

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract