Mahi with Papaya Coconut Curry

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Sauce:
2 ripe papayas, cubed
1/2 cup mirin rice wine
1/4 cup dry white wine
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
1/2 cup whipping cream
1/2 cup unsweetened coconut milk
1/2 teaspoon Thai red curry paste

4 (6-ounce) mahi-mahi fillets
Sea salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Cooking Directions:

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

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 631; Calories From Fat: 410; Total Fat: 46g; Saturated Fat: 30g; Cholesterol: 105mg; Total Carbs: 50g; Protein: 9g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.