Black Drum or Seared Mahi Mahi w/ Veggie Cream Sauce

Black Drum or Seared Mahi Mahi w/ Veggie Cream Sauce

So I got the original recipe from a chef at my work. He used to be 200+ pounds heavier than he is now and he went to the doctor and they told him if he didn't change his lifestyle he would only have a certain amount of time left to live. He had always wanted to be a chef but his dad was against the idea. Now being placed in one of those "What did I do with my life," kind of moments, he quit his job and went back to school to be a chef. He is now working alongside one of the big wig chefs here in New Orleans (I don't know the guy so the name didn't stick with me...) and has lost about 200 pounds!

Anyways, that's the background of this recipe. I tweaked it a little bit because I didn't have everything, but it was still amazing! I also saw a similar recipe on the back of my Goya Coconut Milk can and added some things from there into my sauce. I put up my concoction and the original recipe below. Feel free to try either!

"Tastes like something you'd pay a lot of money for." - my hubby Bo

Ingredients:

2 Tbsp. Olive Oil
2 1/2 tsp. Minced Garlic
1/2 Onion (I used a red onion, but you can use anything)
3/4 Green Pepper
1 1/2 C Coconut Milk
1/3 C Milk
2 Bay Leaves
Salt
Pepper
Lemon Pepper
1 tsp. Chicken Bouillon
1 Diced Tomato
Seared Mahi Mahi or Black Drum  (I did Black Drum, that's all they had at the store and I heard it was cheaper)

Turn the oven on to 300 degrees fahrenheit and put fish in tin foil with 1 Tbsp. oil sprinkled over, salt, pepper, and lemon pepper. Roll up fish in foil and set in the oven till cooked. (He said it'll only take 15 minutes, but it took me about 35 minutes. I did 15 minutes, then two increments of 10 after and just kept on checking on it.) It will be white and will pull apart easily.

In the skillet, put 1 Tbsp. of oil, garlic, chopped onions, and peppers on Medium heat and soften, do not brown. Add salt and pepper.

Once cooked through, put coconut milk and milk in skillet with veggies. Stir continuously. Add 2 bay leaves, lemon pepper, salt, 1 tsp. powdered chicken bouillon, and diced tomato. After about 5 minutes on Medium, let simmer for 10-15 minutes.

Serve with veggie cream sauce on top of fish.

Enjoy! :)

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Original Recipe:

Dende Oil
Clove of garlic
1 Full Onion
1 Yellow Pepper
1 Green Pepper
1 C Coconut Milk
1 C Heavy Cream
Seared Mahi Mahi or Black Drum
Salt
Pepper

In a skillet on medium heat, put oil, garlic, and thin slices of onions and peppers. Soften, but do not brown. Salt and Pepper it.

Once cooked through, put coconut milk and heavy cream in skillet with pepper concoction. Stir continuously.

Throw fish in oven at 275-300 degrees Fahrenheit with dende oil, salt and pepper on it in tin foil form.

Sauce will cook down to a cream and fish will be done. About 15 minutes.

Put fish on a plate serve with veggies and drizzle on cream.