Serves: 4
Prep: 20 minutes
Cook: 10–12 minutes
Ingredients
Mahi-Mahi
4 mahi-mahi fillets, 6 oz each
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon olive oil
Star Fruit Salsa
2 large ripe star fruits
½ cup finely diced red bell pepper
¼ cup finely diced red onion
¼ cup chopped fresh cilantro
1 small jalapeño, seeded and finely minced
2 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 teaspoon finely grated lime zest
Coconut finish
¾ cup unsweetened coconut milk
1 teaspoon fresh lime juice
¼ teaspoon salt
Instructions
Wash and dry the star fruit.
Trim the ends and slice into ¼-inch stars.
Remove seeds.
Finely dice approximately 1½ cups of the star fruit.
Place it in a bowl.
Add red pepper, red onion, cilantro and jalapeño.
Add lime juice, honey, salt, pepper and lime zest.
Gently fold together.
Refrigerate for 15 minutes.
Cook the fish
Pat the mahi-mahi dry.
Season both sides with salt, pepper and garlic powder.
Heat olive oil in a large nonstick skillet over medium-high heat.
Place the fish in the pan.
Cook approximately 4 minutes without disturbing.
Carefully flip.
Cook another 3–4 minutes, depending on thickness.
Fish should reach 145°F internally and flake easily.
Coconut sauce
Remove the fish and reduce heat to medium-low.
Pour coconut milk into the skillet.
Simmer 2–3 minutes.
Add lime juice and salt.
Stir until slightly thickened.
Plate
Spoon coconut sauce onto each plate.
Place mahi-mahi over the sauce.
Generously spoon the fresh star fruit salsa over the fish.
Finish with several whole star-fruit slices.
The contrast is excellent: creamy coconut + firm fish + cold, crisp, sweet-tart carambola.