Recipes

Mahi Mahi with Tahitian Vanilla Sauce

Serves 4

| Prep Time: 15 mins

| Cook Time: 10 mins

| Total Time: 25 mins

You may need: Tahitian Coco-Vanille

Discover The Recipe

Picture the idyllic beaches of Tahiti with perfect white coral sand beaches lapped by tourmaline blue waters. And now imagine yourself sipping a cocktail from a fresh coconut on said beach. While paradise can seem far out of reach, we use our culinary creativity and imagination to teleport to exotic lands. We think you’ll love sampling this exquisite Mahi Mahi with Tahitian Vanilla Sauce—a masterpiece that effortlessly marries the essence of the South Pacific with the sophistication of gourmet cuisine. Crafted with meticulous attention to detail, this recipe highlights the artistry of Pacific Rim flavors. Elevating the dish is our luxurious Tahitian Vanilla Sauce, a velvety concoction that harmonizes the richness of rum-infused broth, silky heavy cream, and indulgent coconut cream. Made with quality freshly ground vanilla and coco-spice notes, our Tahitian Coco-Vanille spice blend imbues the sauce with opulent and tantalizing flavor.

The Tahitian Vanilla sauce drapes over the star ingredient—fresh Mahi Mahi filets, delicately seasoned with a touch of salt and pepper. You’ll sear them to golden perfection creating a crispy crust while preserving the delicate, flaky texture within.To serve, nestle the Mahi Mahi atop a bed of vibrant greens and generously drizzle with the Tahitian vanilla sauce. With each bite, savor the aromatic allure of Tahitian vanilla and capture the essence of island paradise.

Ingredients

Tahitian Vanilla Sauce:
½ cup rum (optional)
¼ cup chicken broth
1 cup heavy cream
1 cup coconut cream
2 tsp Piquant Post Tahitian Coco-Vanille spice
Mahi mahi:
4 filets mahi mahi
½ tsp salt
¼ tsp pepper
2 Tbsp olive oil

Notes

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a medium saucepan, heat rum over Med-High heat until reduced to about 2 tablespoons, about 3 to 5 mins.

Add the chicken broth, cream, Piquant Post Tahitian Coco-Vanille and coconut cream. Whisk to combine. Over Med-High heat, whisk continuously and allow the mixture to simmer and reduce to about 1 cup. (about 15 mins). Remove from heat and set aside.

Season fish filets with salt and pepper. In a large frying pan, heat olive oil over Med-High heat until hot. Add the Mahi Mahi filets to the pan and sear until they are golden brown, about 3 to 4 mins. Flip and cook an additional 3-4 mins.

Serve warm over a bed of greens and spoon Tahitian vanilla sauce over filets.

Alternatives & Substitutions

Our Tahitian Coco-Vanille is extremely versatile. Try this blend in place of any recipe calling for vanilla extract and use 2 tsp of Coco-Vanille blend to 1 tsp of vanilla extract. This blend also works great as a finish topping on cookies, puddings, brownies, macarons, and really any sweets.
There are many delicious Polynesian desserts that our blend works well with. Try it with our Banana Po'e, our Banana Coconut Cream Pie, or add it to Firi Firi, Tahitian Donuts.
For a healthier alternative, try these baked Tahitian Breakfast Rolls. Add our blend to the sugar.
Try these comforting and fluffy Samoan Bread Rolls, Pani Popo.
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