Mahi-mahi with Thai Coconut Curry Sauce


Mahi-mahi with Thai Coconut Curry Sauce - roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste.

Mahi-mahi with Thai Coconut Curry Sauce - roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste.

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.

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