Herb-Dusted Mahi-Mahi Fillet in Banana Leaves with Coconut Lime Salsa

Serves 4


  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sliced scallion
  • 1 teaspoon minced garlic
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon freshly ground black
  • pepper
  • 2 teaspoons olive oil
  • 1 tablespoon fresh lime juice, plus more for drizzling
  • 2 pounds mahi-mahi fillets (6 to 8 ounces each)
  • banana leaves, cut into 10-inch squares (or aluminum foil)

For the Pimento Butter

  • 1⁄4 pound (1 stick) unsalted
  • butter
  • 2 teaspoons ground allspice
  • 3 stalks scallion, chopped
  • 1 teaspoon chopped fresh thyme
  • 1 garlic clove
  • juice of 2 limes
  • 1⁄2 teaspoon sea salt

For the Coconut Sauce (Makes about 1 cup)

  • 1 (14-ounce) can coconut milk 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced Scotch bonnet
  • 2 teaspoons diced scallion
  • 1 teaspoon diced onion
  • 1 teaspoon minced garlic

For the Coconut Lime Salsa (Makes about 11⁄2 cups)

  • 1 1⁄2 cups grated fresh coconut or
  • shredded unsweetened coconut
  • 2 tablespoons fresh lime juice (from about 11⁄2 limes)
  • 3 tablespoons currants
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon sea salt
  • 2 tablespoons olive oil


1. In a baking dish or resealable plastic bag, combine the thyme, scallion, garlic, salt, pepper, oil and lime juice. Add the mahi-mahi and marinate in the refrigerator for about 2 hours.

2. To make the pimento butter, place the ingredients in a food processor and pulse until well combined.

3. To make the coconut lime salsa, in a small bowl, combine the coconut, lime juice, currants, red onion, cilantro, cumin, salt and oil. Set aside.

4. To make the coconut sauce, in a medium saucepan over medium heat, combine the coconut milk with the thyme, Scotch bonnet, scallion, onion and garlic and cook until slightly thickened, about 5 minutes. Season with salt and pepper.

5. Singe the banana leaves over an open flame, or blanch in a pot of boiling water and grease them with a little vegetable oil. Place 1 fish fillet inside each banana leaf square, dot with some pimento butter, add a squeeze of fresh lime and roll up each banana leaf to form a package. Heat a grill or grill pan over medium heat (alternatively, preheat the oven to 350° F), place the package seam side down and grill for 10 to 15 minutes, until cooked through.

6. Cut open the packages, place on serving plates and garnish with the coconut lime salsa. Serve the coconut sauce on the side.


Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman