Mahi with Papaya Coconut Curry Recipe

December 26, 2014

For the South Florida fishermen and women, landing a big bull mahi-mahi is not only a cap of a day on the water, but also means dinner. This recipe for mahi with papaya coconut curry from Chef Justin Timineri, official chef of Florida, is a nod to our Caribbean neighbors with some heavy island flavors like coconut, papaya and curry. Enjoy Shorelifers!

  • Mahi-Papaya-Curry
    Mahi with Papaya Coconut Curry Recipe

Mahi with Papaya Coconut Curry

Serves 4

Mahi

  • Four 6 oz. mahi-mahi fillets
  • Salt and pepper to taste
  • 2 tbsp. olive oil

Papaya Coconut Curry

  • 2 ripe papaya, cubed
  • ½ cup mirin rice wine
  • ¼ cup dry white wine
  • 1 tbsp. fresh ginger, peeled and chopped
  • ½ tsp. turmeric
  • ½ cup unsweetened coconut milk
  • ½ tsp. Thai red curry paste
  • Sea salt and ground pepper to taste


Method:

Mahi

  1. Season mahi fillets with salt and pepper
  2. Heat oil in large sauté pan on medium-high; add fillets and sauté for 3 to 5 minutes on each side until cooked through.
  3. Serve with Florida Papaya Coconut Curry Sauce.


Papaya Coconut Curry

  1. Place papaya cubes, mirin rice wine, white wine, ginger and turmeric in heavy medium-size saucepan.
  2. Boil until reduced to ¼ cup.
  3. Add cream and coconut milk; bring to a boil.
  4. Reduce heat and simmer sauce until slightly thickened, stirring occasionally.
  5. Stir in curry paste.
  6. Season the sauce to taste with sea salt and fresh ground pepper.
  7. Reserve papaya cubes for garnish and strain remaining sauce through a fine mesh sieve.
  8. Set aside.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

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