Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups of water or vegetable broth, 2 tablespoons of minced chipotle in adobo sauce, 1 inch of grated fresh ginger, 3 cloves of minced garlic, 2 tablespoons of freshly squeezed lime juice, 0.5 cup of unsweetened coconut milk, 1 tablespoon of fish sauce, and 0.25 teaspoon of black pepper in a large pot or deep skillet over medium heat.

2. 2

   Bring the poaching liquid to a gentle simmer, ensuring it does not boil vigorously, and let it infuse for 10 minutes to allow the flavors to meld.

3. 3

   Carefully add the 600 grams of Mahi-Mahi fillets into the simmering liquid, ensuring they are mostly submerged, and reduce the heat to low.

4. 4

   Gently poach the Mahi-Mahi for 6-8 minutes, or until the fish is opaque and flakes easily with a fork, being careful not to overcook.

5. 5

   While the fish is poaching, prepare the tropical salsa by combining 1 cup of diced fresh pineapple, 0.25 cup of finely diced red onion, 0.5 minced jalapeño, 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice, and 0.5 teaspoon of salt in a small bowl.

6. 6

   Gently remove the poached Mahi-Mahi fillets from the liquid with a slotted spoon and arrange them on serving plates.

7. 7

   Spoon the prepared tropical salsa generously over each Mahi-Mahi fillet and garnish with the remaining 0.25 cup of chopped fresh cilantro.

8. 8

   Ladle some of the fragrant poaching broth around the fish on each plate to serve, adjusting seasoning if desired.