Recipe By Chris Denzer
Published Apr 2nd
Grilled Mahi Mahi in Thai Coconut Sauce
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 fillets Calories 495.6

This mahi mahi dish pairs well with steamed squash.

Recipe Ingredients

  • 1 ½ cups coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 2 tablespoons lime juice
  • 4 teaspoons minced fresh ginger root
  • 2 cloves garlic, minced
  • 1 teaspoon fish sauce
  • 2 (6 ounce) mahi mahi fillets
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion

Cooking Directions

  1. 1 Heat a grill pan over medium heat.
  2. 2 Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
  3. 3 Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Nutrition Facts

  • Calories 495.6
  • Carbohydrate 8.9 g
  • Cholesterol 124.6 mg
  • Fat 37.5 g
  • Fiber 2.6 g
  • Protein 35.6 g
  • Saturated Fat 32.4 g
  • Sodium 360 mg
  • Sugar 0.8 g


  1. This recipe is absolutely delicious. I've made it for my family several times and they love it. My guess on some of the "it's bland" comments is that they didn't use the fish sauce. Good fish sauce makes this wonderful.
  2. Yes I pan sautéed the fish- tasted sauce and seemed bland - added a dash of Srarcha sauce and close to two tablespoons brown sugar - much much better- would be a great base for a Thai soup!
  3. very good - I baked it, just a little Olive Oil in bottom of glass pan, lay the fillets in and lightly salted them - poured the sauce over the top, covered with foil and baked 25 was amazing!!
  4. Made this for the people I nanny for and they both loved it! Will def make it again. He actually doesn't like coconut milk but said it was great before he knew what was in it. I used half hoisin sauce/half soy sauce because I didn't have fish sauce.
  5. I would say this was a 3.5-4 recipe; pretty good but nothing amazing. It definitely needed some salt and no skimping on the ginger--needs all of it for the right flavor. I think the lemongrass & thai basil other reviewers used would've really made this even more delicious. We all liked it enough to make - Read more ...
  6. Instead of grilling I floured and pan seared the fish (medium flame) with a little butter. Browned both sides lowered the flame covered it when almost cooked I poured 1 tbls of sauce and covered again. Fish remained seared and not soggy. I roasted flaked coconut w a pinch of raw sugar in a little - Read more ...
  7. Great flavor in the coconut sauce. I followed directions nearly all the way, but also threw in some of the sauce with the fish during the end of the cooking time. It kept the meat nice and moist. A super easy and delicious main dish.
  8. No mention in recipe as to what to do with the cilantro and green onion. I used as garnish when serving. With all of these flavorful ingredients I thought this recipe would be power-packed with flavor. Not the case. Unfortunately I found it a bit bland. Sorry only 3 's from me.
  9. The ingredient list calls for green onions and cilantro but the recipe instructions does not include them. I added these two ingredients at the same time as everything else. When I made this recipe most of the sauce was cooked of but it still turned out tasting great. I will definetly make this again sometime.