Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste is perfect for light and healthy weeknight meals.
- Prep Time:
10 mins - Cook Time:
30 mins - Total Time:
40 mins
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. That’s definitely the case for this mahi-mahi with Thai coconut curry sauce recipe.
For this easy fish recipe, a light coconut curry sauce adds just enough zing to keep things interesting. The fact that my daughter kept sneaking tastes of the sauce while I was trying to photograph this dish told me I had a keeper.
Although there is curry paste in the sauce, I would not say this is a true “curry” dish. It is more like “curry-light”. So, if you are not sure if you like Thai curry, this recipe might be a good way to dip your toe in the curry pool (so to speak). Even my husband who does not normally eat curry, likes this dish. If you do like curry, you may find yourself wanting to lick the saucepan.
Keep in mind that different brands of curry paste have different levels of spiciness. I use the red curry paste from Thai Kitchen because it is readily available at my grocery store and their level of spiciness is just right for me.
The first time I made this a few months ago mahi-mahi was available (and on sale) but it isn’t in season now. I substituted grouper this time and it was equally delicious.
Mahi-mahi with Thai Coconut Curry Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: Thai
Description
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
- Make sauce. 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.
- Reserve some sauce. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
- Prep oven and pan. Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Prep fish. Place fish fillets on prepared baking sheet. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce.
- Bake. 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.
Notes
- Recipe adapted from Bon Appétit, July 2010.
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G ali says
This recipe was so delicious and took less than 20 mnts..
I replaced the fish oil with soya sauce, added coconut sugar instead of regular one, some zocchini, asparagus, spinach and scallions leaves.. i added some spices called the seven spice.. then i applied some spice to the salmon and baked it then cut it into cupes and added it to the stew.. everything was tasty and smells so yummy.. thank you for the great recipe
Taming of the Spoon says
I’m so glad you liked the recipe!
Yas says
This has got to be one of my favourites. We have friends who hate fish & when I made this, they couldn’t believe how delicious it was. I have a 2 bedroom B&B and now it’s become one of my most requested dinners from my returning guests. Thank you so much for sharing. Sometimes I add green curry paste , hot bird pepper & a 1/2 tsp of brown sugar. Wow! So simple, yet so delicious.
I would love to put the picture on my site. We eat with our eyes. What would your cost be?
Taming of the Spoon says
Thank you so much for your sweet comment!! I’m so glad this recipe has been such a success for you.
If you’re interested in using a photo on your website, please send me an email at tamingofthespoon (at) gmail (dot) com or fill out the contact form and we can discuss the details. Thanks.
Teresa E. says
This looks wonderful! How long do I need to marinate the fish in the sauce?
Taming of the Spoon says
No time at all really. Just brush the reserved sauce on the seasoned fish and bake. Hope you like the recipe. Thanks!
Terri Tufano says
Can I just say…Holy Cow!
Made this tonight, used Mahi-Mahi. We live in Florida, so everything is available most of the time. I followed the recipe exactly and would not change a thing. Served with zucchini cakes and jasmine rice. My husband said it was restaurant quality and he used to own a restaurant. Will make this a lot, will try out other fish as well. Five stars!!!
Taming of the Spoon says
Thank you sooooo much for your kind words. Your comment made my day!!
Chava says
Can I use salmon instead of white fish?
Taming of the Spoon says
I have never tried it with salmon but another reader commented that she had tried it with salmon and it worked great for her.
anne says
I do not like spicy foods. do you think 1 T curry paste is spicy or should I use less. How much do you recommend if I want to tone down the spice.
Taming of the Spoon says
I don’t like spicy foods either and find that 1 tablespoon of curry paste has just enough heat for me. However, curry pastes can vary by brand and everyone has different taste preferences. So, I would recommend starting with 1/2 tablespoon of curry paste and then tasting the sauce after it has simmered for a few minutes. If you like the flavor, then go with it. If you think it needs more flavor, add 1-2 teaspoons more of curry paste and taste again. Hope that helps. Thanks!
Christina says
It was awesome! I made it tonight. I used halibut.
Christina says
I also put lime and cilantro in jasmine rice.
Taming of the Spoon says
That’s a great idea. I love cilantro rice!
Taming of the Spoon says
Christina, I’m so glad you loved it!!! Thanks for coming back to comment.
Mel says
Would salmon work?
Taming of the Spoon says
I have never tried this with salmon so I can’t say for sure it would work. However, given some of the comments other readers have left, this recipe seems pretty flexible. Let me know if you try this with salmon. I would love to know how it works for you. Thanks.
Fiona says
I made this tonight with salmon and it was great!
Taming of the Spoon says
I’m happy to hear it works with salmon too. Thank you so much for coming back to leave a comment. Have a great weekend.