Mahi-mahi with Thai Coconut Curry Sauce 

Sherra Owino, Staff Writer

With all that’s been happening surrounding the pandemic, it’s easy for us to go to the basic comfort foods, just to have some sort of fuel for our bodies, in order to keep trudging through the day. Now, with classes being in full swing, the propensity of this need for comfort food is even greater. It doesn’t help that many of our go-to restaurants haven’t gotten back into the full swing of things quite yet, leaving folks with less eating options and larger desire to resort to their own home dining. 

The recipe that I’m about to share with you is simple and quick since, let’s be honest, efficiency is still a great necessity for the college worldThe healthy and moderately inexpensive Mahi-Mahi meal has shot to the top of my favorites list! However, I changed out Mahi-Mahi for the less costly and easier-to-come-by TilapiaIf you can’t afford Mahi-Mahi, have no fear. Just know that the recipe calls for any firmwhite fish. If seeing the Thai coconut curry sauce in the title causes an immediate hesitation for you, don’t be fooled! There is no spice or common curry taste. 

The essence of this recipe calls for you to create a sauce to marinate with baked fishand it blends perfectly! I’m by no means a wonderful cookso I have faith that those amateur chefs out there can easily take this recipe on. This meal experience will make you want to slow down a bit to savor every bite while your taste buds sing. It’s food for the stomach and the soul! 


  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sugar
  • 4 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • 2 tablespoons minced scallions (green onions) plus more for serving
  • 4 (6-ounce) mahi-mahi fillets (or other firm white fish such as grouper or tilapia)
  • Steamed rice for serving


1) Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, about 10 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later. 

2) Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce. 

3) Cook fish in oven until opaque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and green onions if desired.