Curried Mahi Mahi Recipes

CURRIED MAHI MAHI

Curried Mahi Mahi image

This is an original. It lends itself to any vege of your choice, however we prefer carrots, garlic, onion, pumpkin and potato, with zuchinni, peas and brocolli. How's that for variety?

Provided by Jamie Oliverreg

Categories Curries

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

250 g mahi mahi fillets or 250 g any firm flesh fish
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, grated
1 carrot, cut into sticks
1 cup pumpkin, cut into wedges
2 medium potatoes, peeled and cut into cubes
1 large zucchini, cut into rings
1/2 cup frozen peas
1/2 cup broccoli
curry powder, to taste
salt & pepper, to taste
2 cups fish or 2 cups chicken stock

Steps:

Cut the Mahi Mahi into bite sized portions and refrigerate until needed.
Heat oil in a good heavy-based pan.
Saute onion, garlic and curry powder until aromatic.
Add all hard vegetables; carrot, potato, pumpkin.
Add the stock.
Cover and cook on medium heat until veges are al dente, or just cooked.
Check and adjust seasoning; more salt or pepper to your taste.
Add remaining vege and simmer until just done.
Add fish lastly to prevent over-cooking.
Serve on a bed of cous-cous or fragrant rice.

Nutrition Facts : Calories 446.4, Fat 8.5, SaturatedFat 1.4, Cholesterol 91.2, Sodium 210.7, Carbohydrate 62.3, Fiber 10.5, Sugar 11.3, Protein 33.5

THAI RED CURRY MAHI MAHI SALAD

Thai Red Curry Mahi Mahi Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 (or 2, with leftovers for Mahi Mahi Banh Mi)

Number Of Ingredients 15

Ingredients

One 13.5-ounce can coconut milk
1 tablespoon red curry paste
1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
1/3 cup fresh lime juice, plus lime wedges for garnish
2 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon Asian chili sauce
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1 bunch watercress, woody stems removed
1 Kirby cucumber, thinly sliced
3 scallions, white and green parts, thinly sliced
1 red or yellow bell pepper, stemmed, seeded and thinly sliced
1 bunch fresh cilantro or mint
1 handful roasted peanuts or cashews

Steps:

Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

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