Mahi-mahi with Thai Coconut Curry Sauce

• Gluten free

• Seafood

  • 4 6-ounce mahi-mahi

• Produce

  • 2 tbsp Cilantro plus more, fresh
  • 2 Garlic cloves
  • 4 tsp Ginger, fresh
  • 2 tbsp Scallions plus more

• Canned Goods

  • 1 (13.5 ounce can Coconut milk, unsweetened
  • 1 tbsp Thai red curry paste

• Condiments

  • 1 tsp Fish sauce
  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tsp Sugar

Found on tamingofthespoon.com

Description

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

Directions

• 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 ¼ 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 ¼ 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.