Yield: 6 servings
Papaya coconut curry sauce:*
2 ripe papaya, peeled, cubed
1/2 cup mirin rice wine
1 Tbsp. fresh ginger, peeled, chopped
1/2 tsp. turmeric
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
1/2 tsp. Thai red curry paste
Sea salt to taste
Fresh ground pepper to taste
Fish: 6 mahi-mahi fillets, 5-7 oz. each
Salt and pepper to taste
2 tbsps. olive oil
For the sauce: Place mirin rice wine, papaya cubes, ginger and tumeric in medium-size saucepan. Boil until liquid is reduced to 1/4 cup.
Add white wine and boil again to reduce liquid to 1/4 cup.
Add cream and coconut milk; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened, stirring occasionally.
Stir in curry paste. Add sea salt and fresh ground pepper to taste.
Reserve papaya cubes for garnish and strain remaining sauce through a fine mesh sieve. Set aside. *Note: sauce can be made ahead and stored refrigerated.
For the fish: Season mahi fillets with salt and pepper.
Preheat a large sauté pan on medium-high; add oil and sauté fillets for 3 to 5 minutes on each side until cooked through. Serve with Papaya Coconut Curry Sauce.
Recipe and photo from the Florida Department of Agriculture