Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 1 cup full-fat coconut milk, 0.5 cup fresh pineapple juice, 2 tablespoons grated fresh ginger, 3 cloves minced garlic, 2 tablespoons lime juice, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper to create the marinade.

2. 2

   Add 4 pieces of Mahi-Mahi fillets (6 oz/170g each) to the marinade, ensuring they are fully coated, then cover and refrigerate for 30 minutes to 1 hour.

3. 3

   Preheat a tandoor oven to 450°F (232°C), or preheat a conventional oven with a baking sheet inside to the same temperature.

4. 4

   Carefully place the marinated Mahi-Mahi fillets directly onto the tandoor rods or onto the preheated baking sheet, discarding any excess marinade.

5. 5

   Cook the fish for 6-8 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

6. 6

   Serve the Hawaiian Tandoori Coconut Mahi-Mahi immediately, optionally garnished with 2 tablespoons of fresh chopped cilantro.