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
Instructions
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. (Or save 2 fillets and some
dressing to make Mahi Mahi Banh Mi.)
Originally Submitted
5/13/2009
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