Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 0.5 cup fresh pineapple juice, 0.5 cup full-fat coconut milk, 1 teaspoon grated fresh ginger, 1 tablespoon fresh lime juice, 2 tablespoons olive oil, 0.1 gram saffron threads, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade.

2. 2

   Place four 170-gram mahi-mahi fillets into separate vacuum-sealable bags, then divide the saffron-pineapple marinade evenly among the bags and vacuum-seal them securely.

3. 3

   Preheat a water bath to 52°C (125°F) and cook the sealed mahi-mahi fillets in the sous-vide bath for 45 minutes to 1 hour, until cooked through and flaky.

4. 4

   While the fish cooks, peel and cut 450 grams of taro root into 2-inch chunks, then boil them in lightly salted water for 20 minutes until they are very tender, then drain completely.

5. 5

   Transfer the boiled taro to a large bowl, add 2 tablespoons unsalted butter, 0.25 cup full-fat coconut milk, 0.25 teaspoon salt, and mash until the puree is smooth and creamy.

6. 6

   Carefully remove the mahi-mahi fillets from their bags, pat them thoroughly dry with paper towels, then sear each fillet in a hot pan with 1 tablespoon olive oil for 1-2 minutes per side until lightly golden brown.

7. 7

   Serve each exquisite saffron-pineapple mahi-mahi fillet elegantly atop a generous portion of warm coconut taro puree, and then garnish with 0.25 cup chopped macadamia nuts.