• Coconut Curry Mahi Mahi

    I really love Thai food. Like, a lot. The complexity of flavors from just a few simple, clean ingredients is unparalleled. This is a quick and easy recipe that will easily become a favorite.

    Coconut Curry Mahi Mahi
    1 1/2 tablespoons brown sugar
    2 tablespoons masaman red curry paste
    1 tablespoon premium soy sauce
    1 tablespoon rice vinegar
    1 (14-ounce) can coconut milk
    1 tablespoon fresh lime juice
    2 tablespoons fresh mint, chiffonade or finely sliced
    2 tablespoons fresh basil, chiffonade or finely sliced
    1/4 cup red bell pepper, finely diced
    1 tablespoon olive oil
    4 filets of mahi mahi
    2 cups cooked basmati rice, warm
    salt and pepper to taste

    In a medium sauce pan, bring the coconut milk to a low boil over medium heat. Add the sugar, soy, curry paste, and vinegar, and reduce to a simmer. Cook until reduced by half, about 20-30 minutes. Remove from the heat and allow to cool slightly. Add the lime juice, and stir to incorporate.

    In a large cast-iron skillet, heat the olive oil over medium high heat. Salt and pepper each filet, and add to the pan. Sear the mahi mahi on each side and cook to desired doneness.

    To serve, place 1/2 cup of rice on each plate, resting the mahi mahi filets on top of the rice. Drizzle the coconut curry sauce over each one, and garnish with the bell pepper, the mint, and the basil.

No Comments to "Coconut Curry Mahi Mahi"

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>