Ingredients
- 4 mahi-mahi fillets (6 oz each)
- 1 tablespoon jerk seasoning
- 1 tablespoon oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 2 cups fresh baby spinach
- 2 garlic cloves, minced
- 1 tablespoon fresh lime juice
Instructions
- Season mahi-mahi fillets with jerk seasoning. Sear in oil 3 minutes per side. Set aside.
- Sauté red bell pepper and garlic in skillet. Whisk in red curry paste and coconut milk.
- Simmer sauce 5 mins until fragrant. Stir in baby spinach until wilted. Nest mahi-mahi back in curry and finish with lime juice.
Chef Ken's Notes & Storage
Chef Ken's Tips
• Don't overcook mahi-mahi: Simmer gently in coconut curry just until flaky.
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