Curried Mahi Mahi
For the mild-flavored fish mahi mahi, this curry adds some spice and flavor. Since mahi mahi is also low in fat and calories, the coconut milk base in this sauce will keep you feeling full longer. Leave out the potatoes if following a lower-carb diet. This recipe is adapted from the EatingWell Curried Fish recipe (January/February 2010).
Ingredients
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2 tablespoons coconut oil
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½ cup sliced onions
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2 tablespoons curry powder
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¼ teaspoon dried thyme
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½-inch piece fresh ginger, finely chopped
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2 cloves garlic, finely chopped
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1 habanero or scotch bonnet pepper, finely chopped (optional – this pepper is very hot so it is best to use plastic gloves while chopping)
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2 teaspoons pepper paste
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7 ounces (2-3 cups) green and wax beans
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2 ½ bell peppers, chopped
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2 cups potatoes, chopped in ½-inch cubes (about 6 baby or petite potatoes)
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1 13.5 ounce can coconut milk (full fat, not lite)
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1 pound mahi mahi, cut in 1-inch cubes
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1 small bunch fresh basil, coarsely chopped
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1 teaspoon salt
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Green onion, chopped (optional)
Instructions
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In a large skillet, heat coconut oil over medium heat.
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Saute onion in coconut oil until slightly tender, about 5-7 minutes.
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Add the curry powder, thyme, ginger, garlic, and hot pepper, cooking until fragrant, about 1-2 minutes. Be careful not to inhale any steam if cooking with hot pepper.
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Mix in the pepper paste.
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Add the vegetables and coconut milk, cover, and simmer over medium-low heat for about 20 minutes or until potatoes are slightly soft.
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Add the mahi mahi, cover, and cook for 7 minutes or until the fish is white and flakes easily.
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Stir in the chopped basil and salt.
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Serve in bowls and garnish with green onions.