• serves 2

“This recipe reminds me of home,” says Miriam. “My mother would often fix this for our family and it’s a very popular dish in the Dominican Republic. I would pair this dish with iced cold Modelo, Pinot Grigio or an in-house Monarca (Herradura Reposada Tequila, margarita mix and fresh citrus).”


  • 2 6 oz filets of Mahi Mahi
  • 1 1/2 cups coconut milk
  • 3 cloves garlic
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 cup white onions, diced
  • 1/2 bunch cilantro
  • 1/2 tsp coriander
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 1 lime, juiced
  • 1 lemon for garnish


Blend ingredients with 1 tablespoon of coconut milk and marinated the fish with the seasoning for 1 hour.

Heat the remaining milk and tomato paste in a skillet on a low flame and add the Mahi filets.

Cook approximately 25 minutes until the sauce gets creamy and heavy. Without moving the fish, stir the sauce only, topping the filets.

When ready, garnish with lemons wedges and serve with vegetables and/or white rice.

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