Mahimahi with Thai Green Curry

Name: Mahimahi with Thai Green Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 794 grams cans each) coconut milk; 4 servings Cooked rice; 237 milliliters fresh basil leaves, divided; 4 servings Lime wedges; 4 fillets mahimahi fillets (each 1 in. thick and 6 oz.); 2 larges red bell peppers, seeded, cut into rings; 2 Tbsps sugar; 2 Tbsps Vietnamese or Thai fish sauce; 4 Tbsps Thai green curry paste

The recipe Mahimahi with Thai Green Curry could satisfy your Indian craving in around 20 minutes. One serving contains 769 calories, 40g of protein, and 50g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. A mixture of sugar, rice, mahimahi, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

Instructions

Heat grill to high (450 to 550).

Equipment you will use

Grill

Pure 2/3 cup basil leaves, 1 can coconut milk, and the curry paste in a blender. Cook mixture in a saucepan over medium-high heat, stirring, until bubbly, 2 to 3 minutes.

Ingredients you will need

Fresh Basil

Coconut Milk

Curry Paste

Equipment you will use

Sauce Pan

Blender

Add remaining can coconut milk, 1/2 cup water, the fish sauce, and sugar. Cook sauce at a low boil until thickened, 10 minutes.

Ingredients you will need

Coconut Milk

Fish Sauce

Sauce

Sugar

Water

Coat fish with 3 to 4 tbsp. sauce. Coat peppers with about 2 tbsp. sauce.

Ingredients you will need

Peppers

Sauce

Fish

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill peppers, covered, turning once, until browned, 4 to 5 minutes.

Ingredients you will need

Peppers

Cooking Oil

Equipment you will use

Paper Towels

Grill

Tongs

Transfer to a plate. Grill fish, covered, turning once, until just cooked through, 3 to 5 minutes. With a wide spatula, carefully transfer to another plate.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Spoon rice onto a large platter and top with fish. Thinly slice remaining basil. Spoon half of sauce over fish, top with peppers, and sprinkle with basil.

Ingredients you will need

Peppers

Basil

Sauce

Fish

Rice

Serve with lime wedges and more sauce.

Ingredients you will need

Lime Wedge

Sauce

Equipment

Ingredients

Servings:

794grams

cans each) coconut milk 4servings

Cooked rice 237milliliters

fresh basil leaves, divided 4servings

Lime wedges 4fillets

mahimahi fillets (each 1 in. thick and 6 oz.)2larges

red bell peppers, seeded, cut into rings 2Tbsps

sugar 2Tbsps

Vietnamese or Thai fish sauce 4Tbsps

Thai green curry paste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.