Ingredients:

  • 1 tbsp Virgin coconut oil
  • 3 cloves Garlic, thinly sliced
  • 2-inch piece Fresh ginger, peeled and julienned
  • 1 stalk Lemongrass, bruised and cut into 3-inch segments
  • 1 small Shallot, finely diced
  • 14 oz full-fat coconut milk
  • 0.5 cup low-sodium seafood stock
  • 1 tbsp Fish sauce
  • 2 large Limes, zested and juiced
  • 24 oz Mahi Mahi fillets, cut into 4 portions
  • 0.5 tsp Sea salt
  • 0.25 tsp White pepper
  • 0.25 cup Fresh cilantro, chopped
  • 1 Red fresno chili, thinly sliced
  • 4 thin Lime wheels for garnish

Instructions:

  1. Heat the 1 tbsp virgin coconut oil in your pan over medium heat. Add the 3 cloves of sliced garlic, 2 inch piece of julienned ginger, 1 small diced shallot, and the 1 stalk of bruised lemongrass. Sauté for 2-3 minutes until the kitchen smells fragrant and the shallots are translucent. Don't let the garlic brown, or it will turn bitter.
  2. Pour in the 14 oz full fat coconut milk and 0.5 cup low sodium seafood stock. Stir in the 1 tbsp fish sauce and half of the lime zest. Bring the mixture to a very gentle simmer.
  3. Season the 24 oz Mahi Mahi fillets with 0.5 tsp sea salt and 0.25 tsp white pepper. Carefully slide the fish into the simmering liquid.
  4. Cover the pan with a lid and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork. The liquid should barely bubble during this time.
  5. Remove the lid and carefully transfer the fish to serving plates. Stir the juice of the 2 limes into the remaining sauce in the pan. Simmer for 2 minutes uncovered to slightly thicken. Turn off the heat and whisk in the 0.25 cup chopped cilantro and sliced red fresno chili. Spoon the vibrant sauce over the fish and garnish with lime wheels.