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Dominican dorado fish skewers pinchos on plate with coconut sauce Samaná style cilantro and lime

Dominican Dorado Fish Skewers with Coconut Sauce Samaná Style (35g Protein)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Gaila - Strength & Sazón
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Grilled mahi-mahi skewers with a Samaná-style coconut sauce made from onion, ají verde, garlic, tomato, and coconut milk. 35g protein, 490mg sodium, ready in 30 minutes.

Ingredients

For the pinchos

  • 1½ lb mahi-mahi dorado, cut into 1.5 inch cubes
  • 1 garlic clove crushed
  • 1 tablespoon olive oil
  • 1 Salt and freshly ground black pepper

For the coconut sauce

  • 2 tablespoon olive oil
  • 1 medium white onion chopped (½ cup)
  • 1 green pepper ají verde, sliced
  • 1 garlic clove finely chopped
  • ⅓ cup fresh tomato diced
  • 1 tablespoon tomato paste
  • 2 cups coconut milk full fat
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt

Instructions

  • Season the fish: rub mahi-mahi cubes with crushed garlic, olive oil, salt, and pepper. Thread onto bamboo skewers or metal skewers, 6 cubes per skewer. Two skewers per person.
  • Make the sauce: heat olive oil in a pan over medium heat. Sauté onion and green pepper 3-4 minutes until soft. Add garlic and diced tomato, cook 2 minutes until fragrant. Add tomato paste, stir 1 minute. Pour in coconut milk. Simmer uncovered 10 minutes until slightly thickened. Finish with lime juice and cilantro. Keep warm.
  • Grill the pinchos: oil the grill rack. Preheat to medium-high. Grill skewers 4 minutes per side without moving - the fish releases naturally from the grill when it is ready to flip. Do not overcook. The inside should be white and firm, not dry.
  • Serve: plate the pinchos, drizzle the coconut sauce generously over the top. Finish with extra cilantro and lime wedges. Serve with tostones or cauliflower rice.

Notes

Mahi-mahi is the most forgiving fish for skewers because it is firm and holds together on the grill. If using wooden skewers, soak in water 30 minutes before threading to prevent burning. The coconut sauce can be made up to 2 days ahead and reheated.

Nutrition

Calories: 485kcal | Carbohydrates: 9g | Protein: 35g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 124mg | Sodium: 490mg | Potassium: 1131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 6mg
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