Red Curry Crusted White Fish

Name: Red Curry Crusted White Fish
Prep time: 3 min
Cook time: 10 min
Total time: 3 min
Yield: 2
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1/2 jar red curry paste; 3 tablespoons fresh lime juice; 1 1/2 pounds firm white fish filets; 1/4 cup roughly chopped cashews; 1/4 cup fresh cilantro; lime wedges

3 mins prepServes 2

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!

2 servings

What you need

1 tbsp avocado oil, coconut oil, ghee, or butter

½ red curry paste, about 3 tablespoons

3 tbsp fresh lime juice, about 1 1/2 limes

1 ½ lb white fish fillets, de-skinned and de-boned (haddock, cod, snapper, grouper, etc.)

¼ cup raw cashews

¼ cup fresh cilantro, for garnish

1 lime wedge, for garnish

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Instructions


0 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.
1 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.
2 Dip the fresh fish filets into the curry paste, making sure that it is evenly coated on all sides.
3 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.
4 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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Red Curry Crusted White Fish

What you need

Instructions

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