In this quick weeknight recipe, bright seasonings such as cilantro, ginger and turmeric are blended in a food processor to make an easy Asian-inspired curry paste. (The paste is equally good paired with chicken or scallops.) Serve the fish over rice so you can enjoy every bit of the flavorful sauce.
Curried Mahimahi with Chinese Broccoli
- 1/3 cup (1 1/2 oz./45 g) chopped yellow onion
- 3 large shallots, halved
- 2 Tbs. chopped fresh cilantro, plus more for garnish
- 2 Tbs. fresh lemongrass, chopped from the bottom 6 inches (15 cm) of the stalk
- 2 Tbs. peeled and chopped fresh ginger
- 1 Tbs. turmeric
- 1 Tbs. ground cumin
- 3/4 tsp. red pepper flakes
- 1 Tbs. vegetable oil
- 1 1/2 lb. (750 g) mahimahi, cut into 2-inch (5-cm) pieces
- 1 1/2 cups (12 oz./375 g) plain yogurt
- 1 1/2 cups (12 fl. oz./375 ml) clam juice
- 2 Tbs. coconut milk or heavy cream (optional)
- 2 bunches Chinese broccoli or broccoli rabe, cut into 2-inch (5-cm) pieces
1. In a food processor, combine the onion, shallots, cilantro stems, lemongrass, ginger, turmeric, cumin and red pepper flakes. Process until finely ground, stopping frequently to scrape down the sides of the bowl.
2. In a large nonstick fry pan over medium-high heat, warm the oil. Add the curry paste and stir for 1 minute. Add the fish and cook, turning occasionally, for 2 minutes. Whisk the yogurt until smooth and add it to the pan, then stir in the clam juice and coconut milk. Simmer, turning occasionally, until the fish is almost cooked through, about 6 minutes. Transfer the fish to a plate, leaving the sauce in the pan.
3. Add the Chinese broccoli to the pan and simmer until wilted and the sauce thickens slightly, about 4 minutes. Return the fish to the fry pan and heat through. Garnish with more cilantro and serve immediately. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast,
by Kristine Kidd