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Fresh Mahi-mahi Made In This Thai Coconut Curry Sauce

Mahi-mahi is a popular fish species found in the tropical and subtropical waters of the world. It is also known as the dolphin fish or dorado. It has a firm texture and a sweet, mild flavor, which makes it a popular choice among seafood lovers.

One delicious way to prepare mahi-mahi is by cooking it in a Thai coconut curry sauce. This recipe is not only easy to make, but it also packs a punch of flavors that will leave your taste buds dancing.

This recipe serves 4 people and takes around 30 minutes to make. It is a perfect dish for a weeknight dinner or a special occasion. The combination of the sweet and mild mahi-mahi with the spicy and creamy coconut curry sauce is sure to be a hit with everyone at the table.

Here’s what you’ll need to make fresh mahi-mahi in Thai coconut curry sauce:

Ingredients

1/2 can of unsweetened coconut milk
1 tablespoon fresh lime juice
2 tablespoon Thai red curry paste
2 teaspoon sugar
4 teaspoons minced peeled fresh ginger
1 teaspoon garlic seasoning
1 teaspoon fish sauce
2 tablespoons minced green onions (more for garnishing after plating)
1 pound of mahi-mahi fillets (sliced into 4 pieces)
This dish should be served with steam rice or quinoa & rice mix (basmati, wild and jasmine rice mix)

Instructions

Combine the coconut milk, lime juice, red curry paste, garlic, fish oil, salt together in a bowl, green onions and mix. Scoop out 1/4 cup of the sauce to brush the fish with later.
Pour the remaining mix in a sauce pan and bring to a boil over medium high heat. Simmer for 8 to 9 minutes until sauce thickens slightly.
Remove the sauce from heat; stir in green onions. Set aside to cool slightly. Season sauce with salt and pepper.
Preheat oven to 400 degrees. Season fish with salt and pepper then brush each pieces of fish with the 1/4 cup of sauce you set aside from earlier. Bake the fish in the oven for 15 minutes.
Once the fish is ready, serve with rice and pour some of the remaining sauce over the fish. Sprinkle with additional green onions if needed.

Coconut Jerk Shrimp and Plantains: Simple Weeknight Meal

Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:

Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!

Ingredients

1 pound extra-large shrimp tail on, deveined, and cleaned
1 coconut
1 tablespoon lemon juice
1 tablespoon coarsely ground pepper
1 teaspoon fresh thyme
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 cup soy sauce
1 tablespoon vegetable oil
1 medium onion coarsely chopped
3 medium scallions chopped
2 Scotch bonnet chilies chopped
2 garlic cloves chopped
1 tablespoon Jamaican all spice powder

Instructions

Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and set aside so it stays hot while you prepare your plantain or side of your choice.
Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
Once the plantains are ready, serve immediately with shrimp.

How to Make A Delicious Shrimp and Salmon Poke Bowl

The shrimp and salmon poke bowl is a delicious and nutritious dish that has become increasingly popular in recent years. It is a fresh and healthy take on a classic Hawaiian dish that is both satisfying and delicious. The dish features a variety of textures and flavors, including the tender and succulent pieces of shrimp and salmon, crunchy vegetables, and fragrant herbs. It is usually served over a bed of rice or noodles, making it a filling and satisfying meal that can be enjoyed any time of the day. Whether you’re looking for a healthy and delicious lunch option or a flavorful and colorful dinner, this shrimp and salmon poke bowl is sure to impress and satisfy.

Ingredients

Small pack of Glass Noodles (you can get this from the local asian grocery shop or aisle from your local grocery shop).
1 Lbs. of Shrimp (Cleaned and deveined)
Seaweed salad
Juice from a small Dole pineapple can (see the picture above)
3 Tbs chili garlic sauce
1 tsp sea salt
Fresh salmon sushi (see picture above, find at local seafood or Asian market place)
Cooked brown rice

Instructions

Boil and cook brown rice as recommended on the package. I had left over brown rice so this made the process a lot easier.
While the rice is cooking, prepare the glass noodles (see package for instruction, each varies). Ideally this should be a 7 minute cooking process. The noodles are prepared very quickly. Once ready, drain and rinse with cold water, add oil to prevent stickiness.
To prepare your shrimp, clean the and devein the shrimp if needed. You can always purchase ready to go shrimp from your local grocery shop.
Once the shrimp are cleaned, put aside and season with sea salt.
In a skillet, add olive oil, then shrimp for 2 minutes. Add in thai chili garlic sauce and pineapple juice. Steer together, gently. Watch the shrimp as it cooks on both side. (Cook for 5 minutes). Remove from the stove and set aside allow the shrimp to cool down.
Now time to plate, in a bowl add brown rice, seaweed salad, salmon, and shrimp. Add some of the sauce from the shrimp over top of the dish. Garnish with parsley flakes.
Here’s the best part, time to enjoy and eat.

This 15 minute Shrimp Zucchini Pasta is a Delicious Option

Shrimp zucchini pasta is a delicious and healthy dish that is perfect for a weeknight meal. It is made with zucchini noodles, shrimp, garlic, and olive oil. The zucchini noodles are a great way to get your daily dose of vegetables, and the shrimp and garlic add a lot of flavor. This dish is quick and easy to make, and it is sure to please everyone at the table.

Ingredients

1 lb of Shrimp (deveined)*
1 Zucchini or (premade zucchini pasta)
Grape tomatoes
2 tsp of sea salt
1 tbsp cajun seasoning
1 tbsp onion powder
2 tsp black pepper
2 tsp oregano
Tbsp of precut onions
Olive oli

Instructions

Slice the zucchini into thinner strips resembling spaghetti. Cut grape tomatoes into half.
Heat olive oil in a skillet over medium heat, add shrimp and season with salt, cajun seasoning, onion powder black pepper and oregano. cook for about 4-5 minutes.
Add in tomatoes, onions and cook for about 2 minutes.
Stir in zucchini pasta and Cook for 2 minutes.
Transfer to a serving dish: Serve sautéed shrimp and zucchini pasta immediately. (For an extra kick add red crushed pepper).
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Easy Shredded Chipotle Chicken: A Smoky and Spicy Chicken Dish

Shredded chipotle chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful chipotle sauce that is made with chipotle peppers in adobo sauce, tomato sauce, chicken broth, and spices. The chicken is then shredded and served with rice, tortillas, or your favorite toppings.

Here are some of the things that make shredded chipotle chicken so special:

The chicken is cooked in a flavorful chipotle sauce that is smoky, spicy, and delicious.
The dish is easy to make and doesn’t require any special ingredients.
The dish is healthy and nutritious, making it a great choice for a weeknight meal.

If you’re looking for a delicious and easy-to-make dish that is also healthy and nutritious, be sure to try shredded chipotle chicken. You won’t be disappointed!

Here is a recipe for shredded chipotle chicken:

Ingredients

Olive Oil
2 cans of Adobo chipotle peppers in adobo sauce
3 chicken breast
1 Tbsp brown sugar
1 Tbsp Maggi seasoning
Cilantro, finely diced

Instructions

In a pot add in adobo sauce, brown sugar, maggi seasoning, and cilantro. Stir and ingredient and sauce together before adding the chicken breast.
Add the chicken breast into the sauce, cover the pot and then cook this for about 15 minutes or until the chicken is tender on high heat.
Remove the chicken breast from the pot and shred the chicken into pieces. Return the chicken back into the sauce and cook for another 5 minutes.
Once the dish is ready, serve with brown rice and garish with fresh cilantro.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

This Coconut Curry Salmon is Delicious and Easy

Coconut curry salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked in a creamy coconut curry sauce that is flavored with ginger, garlic, and turmeric. The dish is then served over rice or quinoa.

Here are some of the things that make coconut curry salmon so special:

The salmon is cooked in a creamy coconut curry sauce that is flavorful and aromatic.
The dish is easy to make and doesn’t require any special ingredients.
The dish is healthy and nutritious, making it a great choice for a weeknight meal.

If you’re looking for a delicious and easy-to-make dish that is also healthy and nutritious, be sure to try coconut curry salmon. You won’t be disappointed!

Here is a recipe for coconut curry salmon:

Ingredients

1 pound salmon fillets (cut into 4 pieces)
1 can coconut milk
1 tsp. ground cumin
1/2 tsp. crushed red pepper
2 tsp. curry powder
juice from 1 lime
2 tsp. oil
1 red bell pepper
(8) Grape tomatoes (each cut into half)
1 small onion
2 Tbsp. chopped fresh cilantro
1 tsp. sea salt and black pepper

Instructions

Preheat your oven to 375 degrees.
Season the salmon with sea salt and black pepper and bake it in the oven for 15 minutes.
While the salmon is in the oven, time to make your coconut curry sauce. In a cooking pan, add all your ingredients (see the picture above).
Gently stir the sauce together. Set the stove to medium high heat. Cover the pan and cook for 10 minutes or until the sauce has a light thick texture.
Remove the salmon from the oven after 15 minutes and add it into the sauce. Lower the temperature of the stove, cover the pot and let the salmon and sauce simmer for about 2 minutes.
Serve once ready. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.