Red Curry Crusted White Fish

By: Cassy Joy Garcia

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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!

Red Curry Crusted White Fish

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.

Red Curry Crusted White Fish

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.

Red Curry Crusted White Fish

I hope you enjoy!


Red Curry Crusted White Fish

  • Author: Cassy
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Total Time: 13 minutes
  • Yield: 2 to 3 servings 1x


  • 1 tablespoon avocado oil, coconut oil, ghee, or butter
  • 1/2 jar red curry paste(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


  1. 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.
  2. 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.
  3. Dip the fresh fish filets into the curry paste, making sure that it is evenly coated on all sides.
  4. 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.
  5. Remove from the oven and let rest for about 5 minutes. Garnish with the fresh cilantro and lime wedges, then enjoy!

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Recipe rating

  1. Kaitlin says:

    Perfect timing! I just picked up frozen wild caught mahi-mahi at Costco last night and wanted to try a different recipe than how I usually fix it.

  2. This looks so good and easy to make! Thanks for sharing!

  3. WOW this fish looks incredible! This will definitely get me eating more seafood!

  4. Woo says:

    This looks so flavourful – I can imagine the heat and the tang coming through in this protein-rich dish. I’ll have to give this a go!

  5. Lauren Moya-Vonada says:

    thanks for this recipe, Cassy! I can’t wait for Steve to make this for me!!!