Mahi mahi is a sweet, mild fish. This week, we’re featuring mahi mahi from Ecuador, where improvements in fishing practices have made mahi mahi a sustainably caught fish. (Read more about sustainable seafood here.) This recipe includes specials from the week June 10-16, 2015.
For Blackberry Sauce:
- 2 c. crushed organic blackberries – Sale 2 for $7 Save $1
- 1 Tbsp. honey
- 1 Tbsp. brown sugar
- 1 Tbsp. white vinegar
- 1 tsp. Dijon mustard
- 2 Tbsp. coconut oil
- 1 Tbsp. olive oil
- 4 pieces mahi mahi – Sale $7.99/lb. Save $5
- salt and pepper, as desired
- 1/4 c. shredded coconut
1) Combine all Blackberry Sauce ingredients in a medium pot and bring to a boil.
2) Reduce heat to simmer and cook until thickened and reduced.
3) Set aside.
4) In a heavy-bottomed sauté pan, heat the coconut oil and olive oil over medium-high heat.
5) When very hot, reduce heat to medium, pat mahi mahi dry, salt and pepper on both sides, then add to the pan and cook for 3 minutes on each side. Do not crowd pan (this will steam the fish instead of getting a nice crust on both sides.) Cook in batches, if needed.
6) When fish is almost done, brush with some of the blackberry sauce and sprinkle with some coconut. Continue to cook fish about 1 to 2 minutes more, turning as needed, until glazed, browning and flaking easily. Be careful not to overcook.
Serve drizzled with more blackberry sauce. Serves 4.