Creamy Curry Mahi-Mahi & Black Rice

Believe it or not, I was always afraid of curry dishes. I thought they’d be too spicy or “dirt tasting”. I just needed to experiment a little! This creamy curry sauce is SO good… like one of my top 5 sauces for anything! It goes great with this seasoned mahi mahi but I used some leftovers with chicken, on vegetables, etc. In this dish, I used black rice for a little texture variety and also a bold color. It’s not hard to find but you could easily substitute white rice or even cauliflower rice if desired. You can also use salmon or other fish in place of the mahi mahi. This makes 4 servings

Creamy Curry Mahi Mahi

4 small mahi mahi filets
1 Tbsp coconut or olive oil
Salt & Pepper
Creamy Curry Sauce
1 cup coconut milk
1 tsp fish sauce (I use Red Boat)
1 lime, juice and zest
1 tsp raw honey
2 garlic cloves, minced
2 tsp cilantro, finely chopped
1 tsp parsley, finely chopped
1 tsp ground ginger
2 tsp ground curry powder
1/2 tsp ground turmeric
2 cups black rice, cooked

  • In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to just a simmer, stirring frequently.
  • Meanwhile, in a large skillet, heat oil. Place mahi mahi filets in the hot skillet and sprinkle both sides with a little salt and pepper.
  • Cook fish for about 6-8 minutes on each side or until cooked through. Place mahi filets over warm black rice and pour over a little of the curry sauce.
  • Top with additional chopped cilantro and parsley if desired.

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