Mahi-mahi with Thai Coconut Curry Sauce
When I need a quick and healthy dinner, I turn to fish. There is almost always one variety of fish that is in season and available fresh. And when you have great fish to start with, you need to do very little to it to have a great tasting meal. In this case, a light coconut curry sauce adds just enough zing to to keep things interesting.
|1 (13 1/2-ounce) can||unsweetened coconut milk|
|1 tablespoon||fresh lime juice|
|1 tablespoon||thai red curry paste|
|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 scallion plus more for serving|
|4 ounces||6- mahi-mahi fillets (or other firm white fish such as grouper)|
|steamed rice for serving|
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.
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.