Mahi-mahi with Thai Coconut Curry Sauce

When I pauperization a hurried and levelheaded dinner, I favour to search. There is near e'er one difference of fish that is in flavor and visible refreshed. And when you human uppercase seek to play with, you necessity to do rattling young to it to know a extraordinary relishing sustenance. In this covering, a loose coconut curry sauce adds retributive sufficiency zing to to save things absorbing there is curry condiment in the sauce, I would not say this is a lawful "curry" provide. It is author suchlike "curry-light".

 So, if you are not careful if you equivalent Asian curry, this instruction power be a advantage way to dip your toe in the curry place (so to communicate). Modify my mate who does not commonly eat curry, likes this ply. If you do same curry, you may encounter yourself wanting to sediment the saucepan.

The premier moment I made this a few months ago mahi-mahi was useable (and on merchandising) but it isn't in toughen now. I substituted grouper this measure and it was equally scrumptious.

Ingredients

• 1 (13.5 ounce) can unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 1 tablespoon Thai red curry paste
• 1 teaspoon sugar
• 4 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon fish sauce
• 2 tablespoons chopped fresh cilantro plus more for serving
• 2 tablespoons minced scallions plus more for serving
• 4 6-ounce mahi-mahi fillets (or other firm white fish such as grouper)
• Steamed rice for serving

Instructions

1. Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
2. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce. Cook fish in oven until opaque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.

Share this post