| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces
- 2 tablespoons Thai green curry paste
- Finely grated zest of 1 lime
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
- Kosher salt
- 1 20-ounce package cubed peeled butternut squash (about 4 cups)
- 1 cup light coconut milk (about half of a 14-ounce can)
- 1 cup chopped fresh cilantro
- 3 cups cooked rice
Instructions
- Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
- Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno.
Nutrition Facts
| Calories | 486 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 124 milligrams |
| Sodium | 310 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 4 grams |
| Protein | 39 grams |
Reviews
It’s nearly perfect – definitely omit the 2 cups of water. Add more coconut milk or some chicken broth if you need to. Add some chopped ginger when you’re cooking the onion.
I made this and it is marvelous. I added about a half cup of fresh basil and a teaspoon of vegetable “Better Than Bouillon” at the point of adding coconut milk. I will make this many times over.
I made three changes, but this was a very well received dish in my house. I added a tablespoon of my garlic ginger paste (equal parts grated garlic and ginger) and accidentally added an extra tablespoon of green curry paste, and when the dish was done I juiced the lime that I used to get the lime zest and added the juice to the dish. We loved this, and will be making it again.
I wish I had read the reviews before I made this. Very bland and tasteless. It was on the “best mahi-mahi recipe” list and it was not very good. I had to add about a cup of sriracha tp make it even edible.
This was the worst recipe I’ve ever tried from Food Network. I should’ve known that adding 2 cups of water would make the sauce too thin and tasteless. This dish was a waste of some rather expensive fish.
Very bland. I would provide recommendations to add flavor, but your best bet is simply finding a new recipe with more components.
Made this as an easy weeknight dinner. We ate leftovers for days! Delicious dish over brown rice. I’d recommend even MORE jalapenos to kick it up.