Fish is typically quite simple, but it has been kicking my booty this Lenten season! Let’s see. I tried poaching Mahi-Mahi in gin, because I saw in the Flavor Bible that the two flavors went well together. Then I tried to steam some Cod with ginger in a bamboo steamer. I won’t even start on the Halibut, mainly because I have blocked it from my memory. Everything kept coming out…disappointing. Then, after weeks of eating Friday experiments gone horrible, I finally got something to come out right! Hurray!
The week I made this dish, I was craving spicy Asian food like crazy. It was probably due to my then upcoming departure from MRAP and I was yearning for my last stage before curling up in a fetal position comfort food (that would be rice if you don’t remember lol). Before I knew it, though, it was Friday. My typical chicken and pork options were off the table and I just didn’t feel like shrimp.
Happily, there were some lovely Mahi-Mahi filets on display at the seafood counter. Major plus, this fish is pretty affordable (I learned my lesson not to practice on a $10 filet of Halibut!). I thought a gentle poaching in the spiced up coconut milk would be fantastic…and it was! I couldn’t get the pictures finished fast enough before I devoured everything on the plate. Fingers crossed this is the turning point for the rest of Lent! Lol!
Mahi Mahi Poached in Green Curry
- 2 Mahi Mahi fillets
- 1 tbsp green curry paste (add more for more heat if you like)
- 1 can lite coconut milk
- 2 cloves garlic, minced
- 1 serrano chili pepper, sliced lengthwise
- 2 small scallions, whites and greens sliced
- 1 tbsp fish sauce (add more for saltiness if you like)
- 1/2 a red bell pepper sliced lengthwise
- 1/4 cup cilantro leaves, chopped
- 2 tbsp canola or vegetable oil
- juice of half a lemon
- Heat oil in a large pan over medium high heat
- Add curry paste and cook no more than a minute
- Add garlic and scallions to the curry and saute until scallions are translucent.
- Lower heat to medium and slowly add coconut milk to the pan. Add fish sauce, lime juice, and serrano pepper and stir to mix with the curry.
- Allow coconut milk to break a low simmer, but do not allow to boil.
- Add Mahi Mahi to hot liquid and poach 5-8 minutes.
- Turn fillets and add bell pepper and cook another 5-8 minutes. During the last two minutes, add half of the cilantro.
- Serve over rice (I used brown basmati) and garnish with remaining cilantro.