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Mahimahi with Thai Green Curry

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

Heat grill to high (450° to 550°).

Step 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

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 586Calories from Fat 67
% Daily Value *
Total Fat 44g68%

Saturated Fat 38g190%
Cholesterol 124mg42%
Sodium 1372mg58%
Total Carbohydrate 18g6%

Dietary Fiber 0.9g4%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.