Recipe Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce Coral Reef Epcot
Coconut-Lime Sauce:
1 pound (about 2 medium) sweet onions, diced, divided
1 (13½-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
1 pound (about 4 large) plum tomatoes, diced
1 medium poblano pepper, seeded and chopped
1 teaspoon coarse salt
½ teaspoon ground black pepper
2/3 pound rock shrimp, shelled
2 tablespoons butter
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Herbed Rice with Hearts of Palm:
1½ cups uncooked jasmine rice
4 hearts of palm, sliced
1 tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
¼ teaspoon ground black pepper
Grilled Mahi-Mahi :
4 mahi-mahi fillets, about ½ pound each
Coarse salt and ground black pepper, to taste
Garnish:
Fresh cilantro leaves
For the Coconut-Lime Sauce:
Puree half of the onions with the coconut milk in a blender, and set aside. Heat oil in a large saucepan over medium-low heat. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add tomatoes and poblano. Cook until the tomatoes soften, about 3 minutes. Add salt, pepper, and coconut milk mixture. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat. Cook until shrimp are just cooked through. Add shrimp mixture to the coconut milk sauce; stir to combine. Add cilantro; keep sauce warm.
For the herbed rice with hearts of palm:
Cook rice per package directions. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl. Stir until rice is coated in oil and mixture is combined. Cover bowl loosely with foil to keep warm.
For the grilled mahi-mahi:
Preheat a grill pan on medium-high heat. Season mahi-mahi fillets with salt and pepper to taste. Grill mahi-mahi for about 3 minutes per side, or until just opaque.
To serve:
Divide rice mixture onto 4 plates. Place a mahi-mahi fillet on top of rice. Divide sauce evenly among each plate and garnish with fresh cilantro leaves. Serves 4.
Chef's note: If preferred, regular shrimp (peeled and deveined) may be substituted for rock shrimp.
