Updated: Oct 10
A delicious explosion of flavors that bathes tender mahi-mahi fillets in a rich savory broth.
4 mahi-mahi fillets
2 Tbsp. Coconut oil
2 Tbsp. Thai Kitchen red curry paste
Juice of 2 limes
1 bunch of green onions, sliced
1 cup sliced mushrooms
3 cloves garlic, minced
4 cups chicken bone broth
1 can full-fat coconut milk
Large handful of spinach
1/4 cup cilantro, chopped
Salt&pepper to taste
Rinse & pat dry fish.
In a Dutch oven heat to med-high heat.
Melt coconut oil and sauté; green onions, mushrooms & garlic until soft.
Turn down heat to medium.
Add chili paste, cook for 2 minutes.
Add chicken broth, heat to low boil.
Nestle fish in broth and cook until fish flakes.
Lower heat to low.
Add coconut milk, spinach and lime juice.
Add salt&pepper-adjust seasoning.
Serve with extra lime and sprinkle with cilantro.