Entree: French Polynesia – Northern Culinary Region – Mahi Mahi a la Tahitienne (Tahitian-style mahi mahi poached in a coconut-lime tomato sauce with aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Total 31 min

Ingredients

- 4 mahi mahi fillets, approx. 6 oz (170 g) each, skin removed if desired
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1 cup (240 g) diced ripe tomatoes (or 1 cup / 240 g canned diced tomatoes, drained)
- 1 can (14 fl oz / 414 ml) coconut milk
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1/2 cup (120 ml) fish stock or water
- 1 small fresh chili, sliced (optional)
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Pat fish fillets dry and season lightly with salt and pepper. Heat oil in a wide skillet over medium-high heat and sear the fillets 2–3 minutes per side until lightly browned; remove and set aside.
2. Reduce heat to medium, add the sliced onion, garlic, and grated ginger to the skillet and sauté 3–4 minutes until softened. Add diced tomatoes and cook 2 minutes.
3. Pour in coconut milk, lime juice, and fish stock or water; add sliced chili if using, and bring the sauce to a gentle simmer. Taste and adjust salt and pepper.
4. Return the mahi mahi fillets to the skillet, spoon sauce over them, cover, and poach gently 6–8 minutes until fish is opaque and flakes easily.
5. Remove from heat, sprinkle with chopped cilantro, and serve immediately with lime wedges and steamed rice or cassava.