Season fish with ½ tablespoon turmeric and a generous pinch of salt. Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds.

Turn to Food & Wine's guide to mahimahi for grilled recipes, recipes with tropical flavor, and make-ahead dishes like Padma Lashmi's mahimahi curry coconut stew.

Use your favourite fish to make this quick coconut curry – the fish is coated in a spice rub then pan-fried to deliver maximum flavour. For this recipe you will need a food processor or blender.