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 1x
- 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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Stephanie says
Quick, easy, and delicious. Recipe is scaled well and the curry paste was perfect- not to hot (I’m a wimp) but so flavorful. We devoured every last bite!
Nguyet says
I’m truly delighted to hear that, Stephanie. Thank you so much for sharing!
Kirsten says
I’ve made this recipe several times. Always good. As I generally just make it for two, I have enough sauce left over for the another meal. For the second round, I heat up the sauce to a simmer and add a handful of raw shrimp. Let them cook in the sauce and dump on leftover rice. You can’t ask for an easier and tastier meal than that!
Thank you.
Nguyet says
What a great idea for the extra sauce! I’ll have to try that next time I make this. Thanks so much for sharing.
Lynda says
Restaurant quality, absolutely DELICIOUS! We used cod loin as grouper and mahi mahi were not available.
Nguyet says
Wow! What a huge compliment to receive! Thank you so much for writing, Lynda. I’m so glad you loved the recipe.
Kinjal says
Can I make this without fish sauce?
Nguyet says
You can but it won’t have the same taste. You may also need to season the sauce with some salt. Thanks!
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Nguyet says
That’s great! I’m so happy you loved it.
Elana Nemitoff-Bresler says
We love this recipe and make it often! We usually make lightly sautéed veggies with it and it works great. Thanks for such an easy, fast and tasty recipe.
Nguyet says
It makes me so happy that this recipe is part of your regular dinner rotation. Thank you so much!!
Julie says
This is my first recipe review and I had to write it. I made this tonight with halibut that was baked for 12 min at 425. I followed recipe but added a bit more curry because I’m a fan. It was OUTSTANDING restaurant quality. Served with cauliflower rice and grilled zucchini. Husband loved it as well! Thank you for sharing
Nguyet says
Yay! I’m so glad you loved the recipe. Thank you!!
Heather says
This is sooo good! The only thing that makes me sad is that it took me this long to stumble across the recipe!
Taming of the Spoon says
Thanks very much Heather. I’m so glad you found your way here.