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Mahi with Papaya Coconut Curry
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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4 6-oz. mahi-mahi fillets
sea salt and pepper to taste
2 Tbsp. olive oil
2 ripe papayas, cubed
1/2 c. mirin rice wine
1/4 c. dry white wine
1 Tbsp. fresh ginger, peeled and chopped
1/2 tsp. turmeric
turmeric whipping cream
1/2 c. unsweetened coconut milk
1/2 tsp. Thai red curry paste
What to do:
1. Season mahi fillets with salt and pepper. Heat oil in a large sauté pan on medium-high; add fillets and sauté for 3-5 min. on each side until cooked through. Serve with Florida Papaya Coconut Curry Sauce.

For Sauce:
1. Place papaya cubes, mirin rice wine, white wine, ginger and turmeric in heavy medium-size saucepan. Boil until reduced to 1/4 c. Add cream and coconut milk; bring to a boil.
2. Reduce heat and simmer sauce until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper.
3. Reserve papaya cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside.

* Note: sauce can be made ahead and refrigerated. (Serves 8)

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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