Curry and Coconut Mahi Mahi Fillets
Prep Time
Cooking Mode
250 ml (1 cup) cup light coconut milk
10 ml tsp curry
15 ml (1 tbsp.) tbsp. cornstarch
To taste salt and pepper
15 ml (1 tbsp.) tbsp. canola oil or coconut oil
4 mahi mahi fillets
about 150 g (5 oz.) oz about 150 g (5 oz.) each
1 large carrot, julienned
1 zucchini, julienned
250 ml (1 cup) cup light coconut milk
10 ml tsp curry
15 ml (1 tbsp.) tbsp. cornstarch
To taste salt and pepper
15 ml (1 tbsp.) tbsp. canola oil or coconut oil
4 mahi mahi fillets
about 150 g (5 oz.) oz about 150 g (5 oz.) each
1 large carrot, julienned
1 zucchini, julienned
Directions
1Combine coconut milk, curry and cornstarch in a bowl. Salt and pepper to taste. Set aside.
2Heat oil in a skillet over medium-high heat. Cook fish for about 4 to 5 minutes per side.
3Set aside. In the same skillet, sauté vegetables until cooked but still crunchy, about 2 to 3 minutes.
4Add coconut milk mixture to vegetables and bring to a boil.
5Reduce heat to low and let simmer for 2 to 3 minutes.
6Lay fillets on a bed of pasta and top with curry and coconut sauce.
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Personal Note
Personal Note