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JT’s Grilled Mahi with Roasted Tomato and Fried Plantain, Coconut-Cream Sauce Recipe

An easy weekday recipe using fresh mahi

JT’s Grilled Mahi With Roasted Tomato and Fried Plantain, Coconut-Cream Sauce
JT’s Grilled Mahi With Roasted Tomato and Fried Plantain, Coconut-Cream Sauce Jon Whittle

If you’ve ever breezed through Costa Rica’s Puntarenas province looking for that must-have “one thing,” it’s likely you know who James Tancrell is. No? How about Jimmy T’s? Yup, we thought so. Fun fact: His store is the go-to destination for all foodies visiting Los Sueños. This dish pairs perfectly with a Tito’s Paloma. It’s hard to beat the Big Green Egg for grilling game and fish like mahi, swordfish and tuna.

Ingredients | Serves 4

  • 4 portioned mahi fillets
  • 3 roasted Roma tomatoes, peeled and chopped
  • 1 ripe plantain, sliced in coins
  • 1 13½-oz. can coconut milk
  • 2 large garlic cloves, thinly sliced
  • Jimmy T’s Cajun spice
  • Olive oil
  • Butter
  • Salt and pepper


Marinate the fish with olive oil, salt, pepper and Cajun spice. Slice an X in the top of the tomatoes; place in a 300-degree oven for 45 minutes, remove from oven, and then peel off the skin and chop. Heat a generous amount of butter and olive oil over medium heat, and slowly fry the plantain coins; remove to paper towels, and season with salt. Add the sliced garlic to the pan and fry until golden, then increase heat to high, and add the tomatoes.

Cook until well blended; add Cajun spice to taste. Turn off the heat, and add cooked plantains and coconut milk. Let stand, stirring occasionally. Heat grill to high. Place fish gently on the grates, marking both sides, and then transfer to an oven-safe pan and finish in a 300-degree oven for approximately 10 minutes, or until cooked through. Bring the sauce back up to temperature, and spoon over the fish to serve.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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