Dairy-Free Creamy Curry Mahimahi

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Rice:

• 2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

• 1 cup coconut milk*
• 1 teaspoon fish sauce
• 1 lime, juice and zest
• 1 teaspoon raw honey
• 2 garlic cloves, minced
• 2 teaspoons cilantro, finely chopped
• 1 teaspoon parsley, finely chopped
• 1 teaspoon ground ginger
• 2 teaspoons ground curry powder
• 1/2 teaspoon ground turmeric

Mahi Mahi:

• 1 tablespoon coconut oil
• 4 small mahimahi fillets
• salt and pepper, to taste

Directions:

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahimahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6–8 minutes on each side or until cooked through.

Place mahimahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Fish and “Chips”

Servings: 4
Preparation Time: 45 minutes

Ingredients:

Fish:

• 1 pound fish (cod, tilapia, or snapper)
• 2 eggs, beaten
• 1/2 cup shredded coconut
• sea salt, garlic powder, and pepper to taste
• 2–4 tablespoons coconut oil

“Chips”- Eggplant Fries:

• 1 medium-large eggplant
• olive oil
• sea salt, garlic powder, and pepper to taste

Directions:

Fish:

Rinse fish fillets in cold water and set on a plate. Cut fish into nuggets, making sure to follow the lines of the filet.

Place eggs in one dish and coconut and seasonings in another. Dip fish sticks in egg, then coconut, and reserve to a plate. Repeat step 4 and return each piece to the plate.

Place half the the fish sticks in the pan, leaving enough room around them so they aren’t crowded. Cook for a few minutes on each side until well browned, then remove fish nuggets to a plate lined with a paper towel. Add oil (2 tablespoons coconut oil) to pan and fry remaining batch of fish sticks.

Serve with your choice of dipping sauce and enjoy!

Eggplant Fries:

Preheat oven to 400 degrees F.

Slice the eggplant into medallions, then cut into French fry-like strips. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder, and pepper.

Bake for 20–25 minutes until the majority of them are browned and crispy.

Re-season with a bit more salt and pepper and let cool slightly before removing from pan. Serve them with your fish nuggets!

Recipe and photo submitted by Sarah, San Diego, CA. Submit your recipe here!

This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so, and it was still the best tuna I’d ever tasted. It instantly became my new go-to recipe—so easy to make and SO delicious!

Coconut, Lime Tuna Steaks

Servings: 2-20
Preparation Time: 20 min

Ingredients:

• extra virgin olive oil
• seafood seasoning blend of choice
• Coconut Cream Concentrate
• organic limes
• wild caught ahi tuna steaks
• Virgin Coconut Oil

Directions:

Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened Coconut Cream Concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium-size steaks. Multiply as needed for your desired number of steaks.

Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.

Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2–3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.

Serve immediately with a side of Bhutanese red or forbidden rice and the green veggie of your choice for a super easy, company-worthy dinner!

Recipe and photo submitted by Lydia, Salem, VA.

Submit your recipe here!