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Wahoo Fish in Curry and Coconut Milk

A simple recipe but full of flavor

En español

Serves 4


  • 6 slices of Wahoo fish
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon thyme powder
  • 2 tablespoons olive oil
  • ½ Spanish onion, medium size, cut in small pieces
  • 4 garlic cloves, thinly sliced
  • ½ red pepper, skinless and seedless, cut in small dices
  • 1 13.4-can coconut milk
  • 1 ½ tablespoons curry powder
  • ½ cup fish stock
  • 1 sprig lemongrass, cut in fourths
  • ½ teaspoon ginger, grated
  • 4 red potatoes, peeled and cut in medium-size dice
  • Cut cilantro leaves for garnish



  1. Mix powdered onion, garlic and thyme with salt and pepper to taste. Season fish with this mix.

  2. Heat 1 tablespoon olive oil at medium-high temperature in a large skillet. Cook fish slices 2 minutes on each side. Set aside.

  3. In the same pan, pour the remaining oil, add onion and cook for 2—3 minutes at medium-low heat. Add garlic and pepper and cook 2—3 minutes at low heat. Add coconut milk and stir.

  4. Dissolve curry powder in the chicken broth and add lemongrass, ginger and potatoes to the rest of the ingredients. Cover and cook at medium-low heat for 5 minutes.

  5. Add fish and cover. Cook at medium heat for 10 additional minutes. Remove the lemongrass sprigs.

  6. Garnish with cilantro.

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