Pacific Coast Coconut Mahimahi

Ingredients

• 4 (6 oz) mahimahi fillets
• 1 tbsp Salted Perfection Chili Lime Finishing Salt, divided
• 2 tbsp avocado oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp tamari (gluten-free soy sauce)
• 4 heads baby bok choy, halved lengthwise
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Pat the mahimahi fillets thoroughly dry with paper towels to ensure a good sear. Season both sides of the fish with 1/2 tablespoon of the Salted Perfection Chili Lime Finishing Salt.
2. Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the fillets in the pan. Sear for 3 to 4 minutes per side until a golden crust forms, then transfer the fish to a plate. It does not need to be fully cooked yet.
3. Reduce the heat to medium and add the sesame oil to the same skillet. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned.
4. Pour in the coconut milk and tamari, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Stir in the remaining 1/2 tablespoon of Salted Perfection Chili Lime Finishing Salt and bring the mixture to a gentle simmer.
5. Nestle the halved baby bok choy into the sauce. Cover the pan and let it cook for about 3 minutes, or until the stems are tender-crisp.
6. Return the seared mahimahi and any accumulated juices to the skillet. Spoon the coconut sauce over the fish and simmer uncovered for another 2 to 3 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges for squeezing. DUNZO!