Thai Red Curry Mahi Mahi Salad

• 1 13 .5-ounce can coconut milk
• 1 tablespoon red curry paste
• 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
• 1/3 cup fresh lime juice, plus lime wedges for garnish
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon Asian chili sauce
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1 bunch watercress, woody stems removed
• 1 Kirby cucumber, thinly sliced
• 3 scallions, white and green parts, thinly sliced
• 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
• 1 bunch fresh cilantro or mint
• 1 handful roasted peanuts or cashews

1. Preheat the broiler to high.
2. Line a broiler pan with foil and lightly oil.
3. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired).
4. Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes.
5. Stir in the curry paste and cook until fragrant, 2 minutes.
6. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes.
7. Cut the fish into 4 pieces.
8. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves.
9. Stir in the chili sauce and garlic.
10. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
11. (Or save 2 fillets and some dressing to make Mahi Mahi Banh Mi.)
12. Photograph by Antonis Achiellos

coconut milk, red curry, mahi fillet, lime juice, sugar, fish sauce, asian chili sauce, clove garlic, boston lettuce, cucumber, scallions, red, cilantro, handful

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-red-curry-mahi-mahi-salad-recipe.html (may not work)