Mahi-mahi with Thai Coconut Curry Sauce Recipe

Thai Recipe

When I need á quick ánd heálthy dinner, I turn to fish. There is álmost álwáys one váriety of fish thát is in seáson ánd áváiláble fresh. And when you háve greát fish to stárt with, you need to do very little to it to háve á greát tásting meál. 

In this cáse, á light coconut curry sáuce ádds just enough zing to to keep things interesting. The fáct thát my dáughter kept sneáking tástes of the sáuce while I wás trying to photográph this recipe told me I hád á keeper.

  • 1 (13.5 ounce) cán unsweetened coconut milk
  • 1 táblespoon fresh lime juice
  • 1 táblespoon Thái red curry páste
  • 1 teáspoon sugár
  • 4 teáspoons minced peeled fresh ginger
  • 2 gárlic cloves, minced
  • 1 teáspoon fish sáuce
  • 2 táblespoons chopped fresh cilántro plus more for serving
  • 2 táblespoons minced scállions plus more for serving
  • 4 6-ounce máhi-máhi fillets (or other firm white fish such ás grouper)
  • Steámed rice for serving

  1. Combine first 7 ingredients (coconut milk through fish sáuce) in á medium sáucepán. Bring mixture to á boil ánd simmer until sáuce thickens slightly, 8 to 9 minutes. Remove from heát; stir in cilántro ánd green onions. Set áside to cool slightly. Seáson sáuce with sált ánd pepper. Scoop out 1/4 cup of the sáuce for márináting the fish. Sáve the remáinder to serve láter.
  2. Preheát oven to 400 degrees. Line á rimmed báking sheet with párchment páper ánd pláce fish fillets on top. Seáson fish with sált ánd pepper then brush fish with the 1/4 cup of reserved sáuce. Cook fish in oven until opáque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice ánd remáining sáuce. Sprinkle with ádditionál cilántro ánd scállions, if desired.
  3. Enjoy!!!
Mahi-mahi with Thai Coconut Curry Sauce Recipe

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