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This dish captures the gentle spirit of the islands and the richness of its land. Mahi Mahi, a signature fish from Polynesian lagoons, is paired with Taha’a vanilla—a fragrant treasure grown with care and tradition. A simple yet elegant recipe that brings the heart of the Pacific to your plate.
Step 1
Grill or pan-sear the fish until cooked through.
Step 2
In a saucepan, finely slice the shallot and sauté it in butter.
Deglaze with white wine.
Step 3
Add the water, then the oyster sauce. Finish with the cream.
Step 4
Split the vanilla bean lengthwise and scrape out the seeds.
Add both the seeds and the pod to the sauce.
Step 5
Season with salt and pepper to taste, then stir well.
Pour the sauce over the fish and serve.
Tahitian vanilla, known as Vanilla tahitensis, is a climbing orchid and a hybrid species born from the union of two other vanillas.
Unlike in Mexico, where hummingbirds pollinate the flowers, in French Polynesia each orchid blossom must be hand-pollinated with great care and speed—because the flower remains open for only one morning. Then begins the long wait: at least nine months to see if the union was successful and the pods have matured. After harvest, they must be sun-dried and cured for another two to four months.
Dreaming of Tahiti? Start your journey with e-Tahiti Travel, your bespoke travel expert for planning the perfect getaway. They’ll tailor your trip to meet your every expectation. We’re proud to count them among our partners—helping you whet your appetite for adventure before you even touch down. To inspire your next escape, e-Tahiti Travel has created a practical guide to help you explore the islands of French Polynesia and plan your dream vacation.
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