Editorial sample recipeBrazilianbeginnerhalaldairy-freegluten-free

Brazilian Pan-Seared Mahi Mahi With Dendê Coconut Glaze

Name: Brazilian Pan-Seared Mahi Mahi With Dendê Coconut Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 fillet mahi mahi fillets, 6 oz each; 2 tbsp red palm oil, dendê oil; 1 cup full fat coconut milk; 1 medium red bell pepper, thinly sliced; 3 clove garlic, minced; 2 tbsp lime juice, freshly squeezed; 3 stalk scallions, chopped; 1 tsp sea salt

Seared mahi mahi fillets coated in a vibrant red palm oil, coconut milk, and bell pepper sauce finished with fresh lime.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Emulsified Palm Oil Pan Reduction

Gently simmering coconut milk with red palm oil integrates healthy fats and vibrant pigments into a silky, fragrant pan glaze.

Instructions

Step 1: Pat mahi mahi fillets completely dry with paper towels and season both sides evenly with sea salt and black pepper.
Step 2: Heat 1 tablespoon of red palm oil in a large skillet over medium-high heat until hot.

Step 3: Sear fillets for 3 to 4 minutes per side until golden brown and cooked through, then transfer fish to a warm plate.

Step 4: Lower heat to medium, add remaining red palm oil, sliced red bell pepper, and minced garlic, stirring for 2 minutes until softened.

Step 5: Pour in full fat coconut milk and fresh lime juice, bringing to a gentle simmer for 4 minutes until sauce thickens slightly.

Step 6: Return seared mahi mahi fillets to the skillet, spoon the warm dendê coconut glaze over top, simmer for 1 minute, and garnish with chopped scallions.

Cooking tips

Red palm oil gives the signature vibrant golden-red color and rich aroma authentic to Northeastern Brazilian coastal dishes.
Keep coconut milk at a low simmer rather than a harsh boil to keep the emulsion smooth and rich.
Original home-cooking adaptation inspired by Brazilian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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