For my entrée , I went with the Seared Mahi Mahi . According to our server Latara , the Coral Reef has served this dish , unchanged , since 1986 . Of course , between the time I ordered the classic Mahi Mahi earlier this year and the time this issue went to print , Disney chefs finally gave the dish a slight twist ( it ’ s now called the Grilled Mahi Mahi and trades the shrimp salsa for street corn-style salad ). Seared or grilled , the Mahi Mahi is the iconic dish of this restaurant ; Disney once tried to remove it while updating the menu , but fan outcry has kept it going strong for more than 37 years . It ’ s an approachable dish with a bright and vibrant mix of flavors . In general , mahi mahi is an eco-friendly seafood choice ; the fish grows quickly and can be caught with non-invasive fishing techniques .
When I tried it , it was served atop a bed of fragrant jasmine rice ; the fish was moist , tender , and nicely seasoned , though the real flavor on this plate came from the coconut and cilantro-lime sauce and Caribbean shrimp salsa . The creamy sauce was fragrant and silky , vaguely reminiscent of a Thai-style green curry ; the shrimp salsa blended the natural sweetness of shrimp with a tangy , chopped mango , red pepper , and red onion blend . The meal ’ s natural sweetness was contrasted by the rich , but not heavy , coconut sauce and fragrant citrus notes . I ’ m eager to get back and try out the newer version — and see what Latara thinks about the update as well .
Remembering a classic , the Mahi Mahi ( above ) has been updated with new flavors and presentation .
Our other entrée , the Grilled Vegetable Skewer with Impossible Kefta , was also well received . The chargrilled vegetable skewer is a substantial portion , and the rice and lentil pilaf is filling and flavorful . Served with a richly seasoned eggplant spread ( I believe it was baba ganoush ), steamed broccoli , and fresh tomatoes , this will certainly satisfy . The plant-based kefta , a Middle Eastern-inspired ground beef ( although plant-based in this iteration ),
PHOTO BY DANNY SHUSTER
tasted good , but felt unnecessary . The fresh and grilled vegetables along with the rice and lentil blend were more than enough for a delicious lunch ; I sometimes wonder why so many plant-based menu offerings are built around meat-facsimiles , instead of just stand-alone vegetarian menus . Whether you keep a plant-based diet , don ’ t like seafood , or simply want some good Middle Eastern flavors , this dish is a great choice .
This plant-based kebab features vegetables with a touch of plant-based kefta , but the seared zucchini and tomato kebab ( plus the baba ganoush ) are tasty enough all on their own . PHOTO BY DANNY SHUSTER