Editorial sample recipeJamaicanintermediatehalaldairy-freegluten-free

Jamaican Coconut Braised Callaloo With Pan-Seared Mahi Mahi

Name: Jamaican Coconut Braised Callaloo With Pan-Seared Mahi Mahi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 4 fillets mahi mahi fillets, about 6 oz each; 1 lbs fresh callaloo greens, chopped; 1 cup unsweetened coconut milk; 2 tbsp olive oil; 1 medium red bell pepper, thinly sliced; 4 stalks scallions, chopped; 3 cloves garlic, minced; 0.5 tsp ground allspice; 1 tbsp lime juice, freshly squeezed

Crispy pan-seared mahi mahi fillets served over leafy callaloo greens braised in coconut milk, garlic, sweet peppers, and scallions.

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

Technique to learn

Pan-Braising Leafy Greens

Quickly wilting greens in seasoned coconut milk preserves vibrant color and moisture while softening tough stems.

Instructions

Step 1: Pat mahi mahi fillets dry with paper towels and season both sides with ground allspice, 1/2 teaspoon salt, and black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

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

Step 4: In the same skillet, add the remaining 1 tablespoon of olive oil, scallions, red bell pepper, and garlic, sautéing for 2 minutes.

Step 5: Stir in the chopped callaloo greens and unsweetened coconut milk, bring to a simmer, cover, and cook for 6 to 8 minutes until greens are tender.

Step 6: Stir lime juice into the braised callaloo, adjust seasoning with salt, and top with the pan-seared mahi mahi fillets to serve.

Cooking tips

Fresh spinach or Swiss chard makes an excellent substitute if traditional Caribbean callaloo greens are unavailable.
Ensure the skillet is hot before adding mahi mahi to achieve a golden crust without sticking.
Original home-cooking adaptation inspired by Jamaican; 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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in