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