Entree: French Polynesia – Central Culinary Region – Mahi-mahi à la vanille (Mahi Mahi with Vanilla Sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) coconut oil or neutral oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 Tahitian vanilla bean, split lengthwise and seeds scraped (or 1½ tsp / 3 g vanilla paste)
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) full‑fat coconut milk
- 1 tsp (5 ml) fish sauce or 1/2 tsp (2.5 g) sea salt (for umami)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (4 g) honey or light brown sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro or chives for garnish

Instructions

1. Pat the mahi mahi fillets dry and season both sides with salt and pepper. Warm a large skillet over medium-high heat and add the coconut or neutral oil.
2. Sear the fillets skin-side down (if skin-on) for 3–4 minutes without moving until a golden crust forms, then flip and cook 2–3 minutes more until just cooked through (internal temp ~135–140°F / 57–60°C). Remove fish to a warm plate and tent loosely with foil.
3. Lower heat to medium and add the butter to the same skillet; when melted, add the minced shallot and sauté until translucent, about 2 minutes. Stir in the vanilla seeds and the scraped pod to release aroma.
4. Deglaze the pan with the white wine, scraping any browned bits, and simmer until reduced by half, about 2 minutes.
5. Pour in the coconut milk, add the fish sauce or sea salt, and simmer gently until the sauce thickens slightly, 3–5 minutes; remove and discard the vanilla pod.
6. Stir in the lime juice and honey (if using), taste and adjust seasoning. Off the heat, swirl in up to 1 tbsp (15 g) additional butter for gloss if desired.
7. Spoon the warm vanilla‑coconut sauce over the seared mahi mahi, garnish with chopped cilantro or chives, and serve immediately with steamed rice or island greens.