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Fish, Africa and overseas

Vanilla Mahi Mahi with Rice

Vanilla mahi mahi with rice is a pan seared fish dish topped with a creamy Tahitian vanilla sauce, served over rice. It serves 4, takes 35 minutes, rates as easy, and costs about €4.40 per person. The key is using a fresh, split vanilla bean and keeping the sauce at a gentle simmer so it never boils.

Tonight, we're treating ourselves to pan seared mahi mahi, draped in a creamy Tahitian vanilla sauce, with rice.

Vanilla Mahi Mahi with Rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Mahi mahi is a firm, white fleshed fish that holds up well in the pan instead of flaking apart like a thinner fillet. Here, it gets seared simply, then covered in a creamy sauce where Tahitian vanilla adds a warm, fragrant note, nothing like the sweetness you'd expect. A squeeze of lime at the end brightens everything and keeps the cream from feeling heavy.

This is a dish to make when you want to shake up your usual seafood routine without spending the whole evening at the stove. Mon Chou suggests it for a slightly more special weeknight dinner, or an easy Sunday meal for guests who won't expect vanilla in a savory sauce. Kids unused to fragrant sauces might be less convinced, but curious adults will be pleasantly surprised.

The ingredients

4 people

Frozen foods

  • Mahi mahi fillets 4

Dairy

  • Liquid cream 20 cl
  • Butter 20 g

Pantry

  • Vanilla bean 1
  • White wine 10 cl
  • Riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Lime 1

Allergens Fish, Lactose

The step by step recipe

  1. Thaw the fillets, pat them dry, then season with salt and pepper.

    A dry fish sears better and won't release water into the pan.

  2. Cook the rice in salted water while you prepare the rest. 11 min

    Keep it covered so it stays warm.

  3. Soften the chopped shallots in the butter, deglaze with white wine, and let it reduce by half. 6 min

    Let it reduce fully to concentrate the flavor.

  4. Add the cream and the split vanilla bean, then let it simmer gently. 5 min

    Don't let it boil, the cream can split.

  5. Pan sear the fillets in a bit of butter, then top with the sauce and a squeeze of lime. 6 min

    Flip the fish only once, when it releases easily from the pan.

Our tips to get it right

  • Pick a vanilla bean that's soft and glossy, a dry, brittle one won't give the sauce much flavor.
  • Take the fillets out of the fridge a bit before cooking so they cook more evenly in the pan.
  • Taste the sauce before serving and adjust the salt, vanilla can mask a seasoning that's actually too light.

The variations

  • Swap the mahi mahi for cod or monkfish if you can't find it, the vanilla sauce works with any firm white fish.
  • For a fish free version, spoon the same sauce over pan seared scallops, they'll need less cooking time.
  • To save time, use natural liquid vanilla extract instead of the bean, stirred in off the heat just before serving.

What to serve it with

  • White rice, already part of the recipe
  • Steamed asparagus in spring
  • A glass of dry white wine

Storage

Store leftovers in the fridge in a sealed container for up to 2 days. The cream sauce doesn't freeze well, it can separate once thawed. Reheat gently over low heat or in a double boiler, without boiling, so the cream stays smooth.

Questions about this dish

Can I use heavy cream instead of liquid cream?

Yes, heavy cream works too, the sauce will just be a bit thicker. Thin it with a spoonful of water if needed to keep it pourable.

How do I know when the mahi mahi is cooked through?

The flesh turns opaque and flakes easily with a fork. Count about 3 minutes per side depending on the thickness of the fillets.

Can I make the vanilla sauce ahead of time?

Yes, you can make it a few hours ahead and reheat it gently before serving. Just avoid letting it boil when you warm it back up.

What should I do with the vanilla bean after using it?

Rinse it and let it dry, it can flavor a jar of sugar for several weeks. It's worth saving rather than tossing, there's still flavor left in it.

How long does it take to make a vanilla mahi mahi with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vanilla mahi mahi with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vanilla mahi mahi with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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