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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Amy says
Delicious. I added slightly more red curry paste (we like heat) and used regular coconut milk. Came out excellent. Family gave two thumbs up.
Taming of the Spoon says
That’s so great to hear, Amy! Thank you for letting me know!
Pat says
Love it, makes a lot of sauce for 2, I have no problem eating this 3x a week…it is that delicious!! The Mahi Mahi is very moist!!
Taming of the Spoon says
Glad you enjoyed this Pat! Thanks!!
Erica says
Delicious and SO simple! Just make sure you add enough salt to the sauce! Definitely something we will have again!
Taming of the Spoon says
I’m so pleased you like this Erica! Thank you for taking the time to come back to let me know. BTW, you can also add more fish sauce if you want a more salty flavor. Thanks!
Andrew says
Solid recipe. Made the sauce using ginger from a squeeze bottle, and added about 1/2 Tbsp of lemongrass paste. Was excellent. Cooked the mahi mahi exactly per recipe and it came out very well. Served over plain jasmine rice and with a side of sauteed bok choi. Big hit with entire family.
Taming of the Spoon says
Awesome!!! Glad you enjoyed this, Andrew. Thank you so much for letting me know.
Britt says
Made this tonight with cod (no mahi-mahi here in Switzerland) and it was fantastic! The sauce is to die for. I made the recipe as written except for adding 1 tsp if soy sauce to the coconut sauce and 1 extra garlic clove. My husband licked his plate and immediately asked when I will cook it again. Paired it with quinoa cooked with lemon and turmeric and steamed broccoli. Yummmmm! Thanks for the great recipe.
Taming of the Spoon says
Thank you so much for your sweet comment! I’m so glad you guys loved the recipe.
Cat says
I don’t usually love mahi mahi, but my family and I thought this preparation was excellent. Will definitely be making it again. Thank you!!
Taming of the Spoon says
That’s so great to hear Cat! I’m so pleased you enjoyed this, thank you for letting me know!
Sue says
Can’t wait to try this recipe based on the reviews. We can get mahi from a local seafood market when it is available.
Taming of the Spoon says
You’re so lucky to be able to get fresh mahi locally. I hope you like the recipe. Let me know what you think!
Jen M says
Very tasty! Always looking for good recipes, especially with fish. I couldn’t find any Mahi (even frozen), so we subbed halibut. Next time, we may try tuna. Thanks!
Taming of the Spoon says
Thank you! Let us know how the tuna works out.