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Red Curry Crusted White Fish
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5 from 1 vote

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!
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Course: Dinner
Cuisine: American
Servings: 2 to 3 servings
Author: Cassy

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 510kcal | Carbohydrates: 9g | Protein: 72g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 170mg | Sodium: 181mg | Potassium: 1171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3690IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 4mg