Entree: French Polynesia – Southern Culinary Region – Mahi Mahi with Vanilla Sauce (Seared mahi mahi fillets finished with a silky vanilla‑infused sauce typical of French Polynesian coastal cuisine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced (about 1 oz (30 g))
- 1 clove garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or light seafood broth
- 1 cup (240 ml) coconut milk (full fat)
- 1 vanilla bean, split and seeds scraped
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) lime zest
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish
- Cooked jasmine rice or taro, for serving (optional)

Show original ingredient measurements

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 clove garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fish stock or light seafood broth
- 1 cup (240 ml) coconut milk (full fat)
- 1 vanilla bean, split and seeds scraped
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) lime zest
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh cilantro or parsley for garnish
- Cooked jasmine rice or taro, for serving (optional)

Instructions

1. Pat the mahi mahi fillets dry and season both sides with 1/2 tsp (2.5 g) salt and the black pepper. Heat the olive oil in a large skillet over medium‑high heat until shimmering.
2. Add 1 tbsp (14 g) butter to the pan and sear the fillets skin side down (or presentation side) for 3–4 minutes until golden; flip and cook 2–3 minutes more until just cooked through. Transfer fillets to a warm plate and tent with foil to rest.
3. Reduce heat to medium and add the remaining 1 tbsp (14 g) butter to the skillet. Add the minced shallot and garlic and sauté 1–2 minutes until translucent but not browned.
4. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until reduced by about half, about 2–3 minutes.
5. Add the fish stock, coconut milk, and the scraped vanilla seeds plus the pod. Bring to a gentle simmer and reduce until slightly thickened, about 6–8 minutes. Remove and discard the vanilla pod.
6. Stir in the lime juice and lime zest, taste and adjust seasoning with remaining salt as needed. If a silkier finish is desired, whisk in an additional 1 tbsp (14 g) cold butter off the heat.
7. Return the fillets briefly to the pan to rewarm in the sauce for 30–60 seconds. Plate the fish, spoon the vanilla‑coconut sauce over each portion, garnish with chopped cilantro or parsley, and serve with jasmine rice or taro if using.