Polynesian Feast: Grilled Mahi-Mahi with Coconut Lime Sauce, Pineapple Salsa, and Taro Root Mash

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 (6 oz) Mahi
• Mahi fillets
• 1 cup Coconut Milk
• 2 tbsp Lime Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Chopped Fresh Cilantro
• 1 cup Diced Fresh Pineapple
• 1/2 cup Red Onion, finely chopped
• 1 Jalapeno, seeded and minced
• 2 cups Peeled and Cubed Taro Root
• 2 tbsp Unsalted Butter
• 1/4 cup Milk
• 1 tbsp Olive Oil

Instructions

1. In a shallow dish, combine coconut milk, lime juice, salt, and black pepper. Add the mahi mahi fillets to the marinade and refrigerate for 30 minutes.
2. Preheat grill to medium heat. Grill the mahi mahi fillets for 4 5 minutes per side or until cooked through. Remove from heat and set aside.
3. In a small bowl, mix together chopped cilantro, diced pineapple, red onion, and jalapeno to create the pineapple salsa.
4. For the taro root mash, boil cubed taro in salted water until tender, then drain and return to the pot. Add butter, milk, and a pinch of salt. Mash until smooth and creamy.
5. To plate, spoon the taro mash onto each dish, top with a grilled mahi mahi fillet, and drizzle with coconut lime sauce. Serve alongside pineapple salsa for an additional burst of flavor.

Chef’s Insight

This recipe showcases the perfect harmony between Polynesian flavors and a standard diet, making it an excellent choice for those looking to try new culinary experiences.

Notes

Adjust the heat level of the pineapple salsa to your preference by adding more or less jalapeno - Feel free to substitute taro root with sweet potatoes for a similar texture and flavor