Go Back
a close up of a plate of fish with passionfruit sauce, veggies and rice

Fish filet with passionfruit sauce

Pan seared fish filet topped with a passionfruit butter sauce accompanied by veggies sautéed in ginger and honey with a side of coconut brown rice
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Servings 4 people
Calories 748 kcal

Ingredients
  

  • 4 fish filets (I used mahi mahi. Other white fish filets like red snapper work as well)
  • 2 cloves garlic (thinly sliced)
  • 1-3 cups white wine (use as much as you need to cover the fish filets while marinating)
  • ½ cup passionfruit juice (from fresh passionfruit, sieved to extract just the juice and not the seeds)
  • ¾ stick butter (cut into 6-8 lumps)
  • 2 cups brocolli florets
  • 2 cups carrots (carrots diagonally sliced)
  • 1 tbsp ginger (minced)
  • 1 clove garlic (minced)
  • 1-2 tbsp honey (according to your liking)
  • 2 cups brown rice
  • 1 cup shredded coconut
  • salt&pepper (to taste)
  • 2 tbsp coconut cream (optional) (the top part of a can of coconut milk that has been refrigerated or for a sweeter option store bought coconut cream)

Instructions
 

  • Put the fish filets in a non metal mixing bowl. Mix the wine and garlic and pour it over the filets. Flip the filets once making sure they are covered by the liquid and refrigerate them at least 30 minutes, but preferably 2 hours.
  • Once marinated, strain the liquid. (keep it though, you need it to make the sauce). Pat dry the filets, sprinkle with salt and pepper. Now set aside.
  • To make the sauce, add 1/2 cup of the fish marinate liquid and the passionfruit juice to a sauce pan. Simmer until the liquid is reduce to half of the original amount. You will notice it is a lot thicker already. Lower the heat and stir in the butter, lump by lump. Make sure to give the sauce a good stir after every added lump. It is important to never get the sauce to boil, because that will make the sauce curdle. Once the last lump has dissolved, take it off the heat and cover.
  • Blanch the carrots and brocolli for just a few minutes. You want them to still be crunchy. Once blanched, set them aside.
  • Toast the coconut in a skillet on the stovetop. Stay with it! Once it starts to change color, you want to take it off the heat before it turns too dark and burns.
  • Prepare the rice according to instructions on the package (or cook it in coconut milk which makes it a bit creamier). When the rice is ready, add coconut cream to the pot and stir (this is optional. I usually go for just plain brown rice). Now set the rice aside with the lid on it.
  • Cook the fish by heating up a skillet to medium/high and adding 2 tablespoons of coconut oil to it. When heated up, slide the filets in (2 at a time, making sure not to overcrowd the pan). Flip the filets after a couple of minutes once they are golden brown. When the other side is evenly brown, transfer the filets to a serving dish. Repeat for the other 2 filets and transfer all to a serving platter.
  • To sauté the vegetables, heat up a tablespoon of coconut oil and add grated ginger and garlic. Once fragrant add the veggies and stir until everything is well combined, then drizzle in the honey. After a quick stir the veggies are ready to be transferred to a serving platter.
  • Stir rice once more and transfer to a serving bowl and sprinkle with the toasted coconut.
  • Reheat the sauce if needed and transfer to a sauce boat or immediately pour on the fish filets.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutritional information is for the entire meal including vegetables and rice.