Red Curry Crusted White Fish
Ready in just 15 minutes, this perfectly flaky and delicious red curry Thai-inspired fish dish is squeaky clean and an absolute breeze to whip up!
I'm on a mission, you guys. I'm on a mission to make fish at least once a week! I got out of the habit of making fish at home (no real reason) and I want to get it back. Now, each week, when I go to the grocery store, I make it a point to swing by the fish counter to grab some kind of delicious-looking fresh fish. If you're puzzled by what is/isn't a healthy/sustainable choice, I break it down for you in my ‘Fed & Fit' book! Just flip to page 50 in the book OR check out the EDF Seafood Selector online.
When it comes to fish, I like to keep things simple and quick. I want an *easy* way to flavor the filet (sometimes, that's just salt and pepper) and then I just want to quickly cook it in a skillet. I've found that a no-fail way to get awesome texture on fish (especially with these firm white fish filets), is to sear them in a hot pan, flip, and then transfer to the oven for a short 5 to 6 minute spell. Pull it out, let it rest, and TA-DA! Perfectly flaky, delicious, fresh fish is ready for you and your family in under 15 minutes.
I chose to flavor this fish with red curry paste because I had a hankering for Thai! If you're unfamiliar with Thai Kitchen's Red Curry Paste, allow me to introduce you! It's available in almost all grocery stores (or can be found online HERE) and the ingredients are squeaky-clean. After mixing several spoonfuls of the red curry paste with some fresh lime, I dipped the fish into the mixture and spread it around until it was well-coated. I then seared the coated fish in a HOT skillet on one side for a couple minutes, flipped it over, sprinkled the top with crushed cashews, and then transferred to the oven to finish cooking. It was flaky and SO flavorful.
I hope you enjoy!Print
Red Curry Crusted White Fish
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 2 to 3 servings
- 1 tablespoon avocado oil, coconut oil, ghee, or butter
- 1/2 jar [url]red curry paste∞https://www.amazon.com/gp/product/B007QR5EPQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=feanfi-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B007QR5EPQ&linkId=f5708cca0b7a1b08daf560989c80c882[/url] (about 3 tablespoons)
- 3 tablespoons fresh lime juice (about 1 1/2 limes)
- 1 1/2 pounds firm white fish filets, de-skinned and de-boned (haddock, cod, snapper, grouper, etc.)
- 1/4 cup roughly chopped cashews
- 1/4 cup fresh cilantro, for garnish
- lime wedges, for garnish
- Preheat the oven to 350 F and then add the oil to a pan large enough to fit all the filets over medium/high heat.
- In a large mixing bowl, mix the curry paste with the fresh lime juice. Stir until evenly combined. Note: if you are cooking more than 2 filets, I recommend using the entire jar of curry paste and doubling the lime juice.
- Dip the fresh fish filets into the curry paste, making sure that it is evenly coated on all sides.
- Once the oil is hot, carefully add the coated fish to the pan and let it sear over medium/high heat for 4 minutes. Flip the fish over, sprinkle the top with the cashews, and transfer to the oven for 6 minutes.
- Remove from the oven and let rest for about 5 minutes. Garnish with the fresh cilantro and lime wedges, then enjoy!