Skip to main content

Mahi-mahi with Thai Coconut Curry Sauce

Serves: 4
 
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 ¼ 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 ¼ 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more

BBQ Chicken Quinoa Salad

Quinoa (2 cups uncooked, cooked with 4 cups of water) 1 can black beans, drained & rinsed 1 1/2 cups corn 1 bunch cilantro, roughly chopped 1 container fresh pico de gallo  1+ generous cups shredded chicken 1 1/2 cups shredded mozzarella cheese 3/4 cup barbecue sauce 3/4 cup ranch dressing 1-2 avocados, cubed   Mix all ingredients in a large bowl while quinoa is cooking. Stir in hot quinoa & serve with chopped avocado on top.  Add / subtract whatever you want! I'm sure there are 27 different variations of this recipe that would be equally delicious. 
Post a Comment
Read more