In the Kitchen: Pan Seared Cajun Mahi Mahi

Chef Jonathan Shumate from Aruba Steve’s Island Grill was here to make Pan Seared Cajun Mahi Mahi.


8 oz piece of Mahi Mahi
1 c Jasmine rice
1 yellow onion (diced)
2 ea bay leaf
1/4 c coconut cream
1/2 c coconut rum
2 c chicken stock or broth
1 tsp chicken base
1 tbsp Cajun seasoning

For: Mango Salsa

2 ea mango’s (diced)
1/4 c red pepper (diced)
1/4 c red onion (diced)
2 ea jalapenos (diced)
1 lime (zest/ juice)
1 lemon (zest only)
1 tbsp finely chopped cilantro
2 tbsp honey
Salt and Pepper to taste


1. Saute in a small sauce pan onions, until translucent
2. Add chicken base and mix onions together for 1 minutes
3. De-glaze pan with coconut rum and allow to reduce for 2 minutes
4. Add chicken stock, coconut cream and bay leaf and bring to a boil
5. Add rice and allow to simmer for 15- 20 minutes after turn off heat and let stand.

Mango Salsa


1. Mix all ingredients in a mixing bowl and chill for about 30 minutes. This helps all of the flavors marry together.

Cooking the Mahi Mahi

1. Heat a small saute pan on medium- high with oil and a dash of butter.
2. Season your Mahi with Cajun seasoning
3. Now place your Mahi skin side up in the pan and allow to sear for 3-5 minutes
4. Flip the Mahi over and place in a 400 degree oven for 3 minutes or for desired cooking temperature.
5. Plate together with rice and mango salsa on-top of the Mahi and enjoy.

Tip: Grilled vegetables go very well with this dish!

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