This Thai Coconut Mahi-Mahi is simple, delicious and quick to throw together. I love Mahi-Mahi and the flavors in this dish are incredible! I served this over some simple roasted cauliflower rice and sauteed sugar snap peas.
Prep Time: 40-45 minutes
Nutrition Information: 207 calories, 9g fat, 2g net carbs (2g total), 31g protein
4 (6oz each) mahi-mahi filets
6 oz full-fat canned coconut milk
1 tsp red curry paste
1/2 tbsp fresh lime juice
1/2 tsp monk fruit/erythritol/sugar
2 tsp ginger root, grated
1 garlic clove, minced
1/2 tsp fish sauce
salt and pepper to taste
1-2 tbsp fresh chopped basil
chopped scallions for serving
optional: rice, cauliflower rice
Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silpat baking mat.
Place coconut milk, curry paste, lime juice, monk fruit/erythritol/sugar, ginger root, garlic and fish sauce in a small sauce pan and stir well to combine. Bring mixture to a boil, stir, and reduce to a simmer and simmer, uncovered, for 6-7 minutes. Set aside.
Place filets on prepared baking sheet and sprinkle both sides with salt and pepper. Brush fish lightly with some of the sauce from the saucepan. Bake in the oven for 12-15 minutes.
Place fish on top of rice or cauliflower rice, pour sauce over each portion and sprinkle with chopped basil and scallions.