Red Curry Poached Mahi-Mahi Recipe

Mahi-mahi is poached in a rich, red coconut curry broth and served over sautéed vegetables and jasmine rice.

Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients

½ cup dry jasmine rice
1 tablespoon olive oil
1 medium carrot, sliced into half moons
¼ medium red onion, thinly sliced
1 cup green beans, sliced in half lengthwise
1 (13.5-ounce) can lite coconut milk
2 tablespoons red curry paste
1 teaspoon sugar
½ teaspoon crushed red pepper
⅛ teaspoon salt (optional)
2 (6-ounce) frozen mahi-mahi fillets, thawed
¼ cup fresh basil leaves

Directions

1. Cook rice according to package instructions.
2. In a deep, large skillet, heat olive oil over medium-high heat. Add carrot, onion and green beans and sauté 5 minutes.
3. Transfer to bowl and cover with aluminum foil to keep warm.
4. Lower heat to medium and add coconut milk to the same skillet. Stir in curry paste, sugar, crushed red pepper and salt and bring to a gentle simmer.
5. Place fish into simmering coconut milk and cover with lid for 5 to 6 minutes.
6. Cook until a minimum internal temperature of 145°F (63°C) is reached. Fish will turn opaque and flake with a fork when done.
7. Remove from heat and stir in basil.
8. To serve, cut fish fillets in half and divide fish, rice and vegetables onto four plates.
9. Cover each serving with ½ cup curry sauce.

Nutrition Information

Serves: 4
Serving Size: ⅓ cup vegetables, ½ cup cooked rice, 3 ounces fish, ½ cup curry sauce (195 grams)

375 calories, 9g total fat, 5g saturated fat, 107mg cholesterol, 642mg sodium, 39g carbohydrate, 2g fiber, 5g sugar, 31g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.