Grilled Mahi Mahi w/ Coconut Vanilla Sauce



Tahitian Vanilla Bean

 Great vacation, not so great recipe. It was edible, Dan even said he liked it-though we both agreed the sauce was missing something. 
Below is the recipe for the sauce, it can be used for shrimp, fish, or chicken.

Ingredients

Tahitian vanilla bean -- 1

Rum -- 1/2 cup ( I used light because it is what we had, but other recipes I saw called for dark rum)

Coconut milk -- 1 cup (I used light)

Heavy cream -- 1 cup

Directions

1. Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.

2. Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half. I didn't get a thick consistency-and watch out for boiling over.
3. Serve with your choice of protein over rice.

* I removed the vanilla bean pod before pouring the sauce over the fish.  I then rinsed it and let it dry.  I placed it in a container and covered it with sugar. It will sit for a few weeks and then hopefully I'll have some vanilla suagr for baking or coffee.

So as I sip on some Vanilla liqueur from Moorea and think about how to improve on this recipe, I am also planning for a trip back to the States next week.  We are headed to a great city, with wonderful food, but not such great winters...