Recipe a Day for May: Florida Mahi with Papaya Coconut Curry
|May 18, 2012||Posted by Sarah under Cooking, Recipes, Seafood|
Mahi-mahi is a great “catch” for summertime! Today’s recipe is very colorful and fragrant: Florida Mahi with Papaya Coconut Curry. It sounds so exotic and flavorful that you may think it’s difficult to prepare… but really, it’s nothing hard – just some yummy Eastern ingredients fusing together to make a delicious sauce. Don’t get intimidated by the recipe. Relax and cook on!
Florida Mahi with Papaya Coconut Curry
- 4 6-ounce Florida mahi-mahi fillets
- salt and pepper to taste
- 2 tablespoons olive oil
Season mahi fillets with salt and pepper. Heat oil in a large sauté pan on medium-high; add fillets and sauté for 3 to 5 minutes on each side until cooked through. Serve with Florida Papaya Coconut Curry Sauce.
Florida Papaya Coconut Curry
- 2 ripe Florida papayas, cubed
- 1/2 cup mirin rice wine
- 1/4 cup dry white wine
- 1 tablespoon fresh ginger, peeled and chopped
- 1/2 teaspoon turmeric
- 1 cup whipping cream
- 1/2 cup unsweetened coconut milk
- 1/2 teaspoon Thai red curry paste
- sea salt to taste
- fresh ground pepper to taste
Place papaya cubes, mirin rice wine, white wine, ginger and tumeric in heavy medium-size saucepan. Boil until reduced to 1/4 cup. Add cream and coconut milk; bring to a boil. 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. Reserve papaya cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside. Note: sauce can be made ahead and refrigerated.