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29.10.16

Mahi Mahi With Coconut Soup



Hi Loves! It is FINALLY starting to feel and look like Fall! Unfortunately, my tropical self doesn't enjoy the side effect of yellow and red leaves: COLD. To keep myself warm, I wanted to make some warm, delicious soup. I was born on an island so this very luscious coconut soup, accompanied by some shallow pan fried Mahi Mahi filets, takes me back to my roots and helped me ignore the falling temperature. I served this with some basmati rice and my husband just absolutely loved it! Here's how you do it:

Ingredient List:

Mahi Mahi Fish Fillets - 2 Medium sized

Ingredients For Soup Base

Yellow Onion - 1/2 of the onion, preferably medium sized onion, chopped finely
Garlic - 2 Cloves, finely chopped
Coconut Milk, unsweetened - 1 Can
Water - 1/3 cup of filtered water
Paprika - 1 Teaspoon
Extra Virgin Olive Oil - 1 Tablespoon
Garlic Powder - 1/3 Teaspoon
Young Living Lemon Essential Oil - 2 Drops (this can be optional, if you're not comfortable cooking with essential oils you can always use 1 teaspoon of lemon juice).
Freshly Ground Pepper - 1/3 Teaspoon
Cilantro - 1/3 cup, finely chopped for garnish
Salt to taste

Ingredients For Flour Dredge:

All Purpose Flour - 1/2 Cup
Olive Oil - 1/3 Cup
Paprika - 1/3 Teaspoon
Garlic Powder - 1/3 Teaspoon
Cayenne - 1/4 Teaspoon
Salt to taste

I started with getting my slow cooker heated up on high heat while I added 1 tablespoon of Olive oil, let it heat slightly, then added the chopped onion and garlic. I cooked the onions and garlic, stirring continuously, until the onions started to become translucent. After that, I just dumped all the spices into the slow cooker and covered it for 5 minutes to cook down the spices (I feel like spices like Paprika can have a "raw" flavor if not cooked down). After all that I just dumped the coconut milk and the water into the slower cooker and let it cook for 30 minutes on high heat.

While the soup was doing its thing, I got to work on the fish. Using a large plate or bowl, mix the dry ingredients (flour, paprika, garlic powder, cayenne and salt) together with a fork until they are all incorporated evenly. Pour the 1/3 Cup of Olive Oil into a frying pan and set it on the stove on medium-high heat. While the pan is getting roasty toasty, we are going to get the fish coated. Since the fish is moist the flour mixture adheres to it very well. Roll the fillets around in the flour mixture until they are evenly coated, then transfer the fillets to the hot pan. Then I just shallow fry the fish until the flour coat turns golden brown, about 3 minutes per side and it flakes when you fork it. When the fish is done cooking, pull it out of the pan and set it aside on a plate, lined with paper towels, to cool for a few moments.

Once the fish has cooled slightly, and the excess oil has been absorbed by the paper towels, I put the fillets into the slow cooker. Let the slow cooker continue to do its thing for an additional 90 minutes; the coating on the fish will soak up a bunch of the flavor. When the time was up, I shut off the heat and the food was ready to be demolished. Actually, just kidding, you can't forget to chop up some fresh cilantro and sprinkle it over your dish! NOW it is ready to be demolished.

I served this dish over a big pile of rice for us but it is just as good by itself in a bowl while you sit outside and enjoy the fall beauty and pretend you are on a beach somewhere. The fish is so tasty and the coconut goodness of the soup is simply the best!

I hope y'all loved this recipe, please share and comment!

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