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Mahimahi with Thai Green Curry





Yields
Serves 4



Total Time
20 mins

Mahimahi with Thai Green Curry




Photo: Annabelle Breakey; Styling: Karen Shinto
 1 cup fresh basil leaves, divided
 2 cans (14 oz. each) coconut milk
 4 tablespoons Thai green curry paste
 2 tablespoons Vietnamese or Thai fish sauce
 2 tablespoons sugar
 4 mahimahi fillets (each 1 in. thick and 6 oz.)
 2 large red bell peppers, seeded, cut into rings
  Cooked rice
  Lime wedges
Step 1
1

Heat grill to high (450° to 550°).

Step 2
2

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

Step 3
3

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

Step 4
4

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

Step 5
5

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. Serve with lime wedges and more sauce.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories586
% Daily Value *
Total Fat 44g57%

Saturated Fat 38g190%
Cholesterol 124mg42%
Sodium 1372mg60%
Total Carbohydrate 18g7%

Dietary Fiber 0.9g4%
Protein 37g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.