Thai Basil Red Drum Half Shell with Green Curry-Style Coconut Sauce (Low-Carb)

Ingredients

• 1.0 lb red drum fillets (or steak-style portions)
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp lime juice
• 1 tsp lime zest(optional)
• 2 tbsp green curry paste (no sugar added)
• 13.5 oz coconut milk (unsweetened)
• 1.5 tbsp fish sauce (or low-sodium soy sauce)
• 1 cup Thai basil leaves
• 0.25 cup cilantro leaves(optional)
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 small shallot
• 1 tbsp unsalted butter(optional)
• 3 wedges lime wedges(optional)
• 2 tbsp water(optional)
• 0.5 tsp ground coriander(optional)
• 0.25 tsp ground cumin(optional)

Instructions

1. 1

   Prep (30 minutes total): Pat the red drum dry and season both sides with salt and black pepper. Mince the shallot, garlic, and ginger. Zest and juice the lime; set zest/juice aside. Chop Thai basil stems lightly if using, and keep leaves whole.

2. 2

   Make the curry base: In a saucepan over medium heat, add green curry paste and (optionally) butter. Stir for 1 minute until fragrant. Add shallot, garlic, and ginger; cook 2 minutes, stirring, until softened.

3. 3

   Simmer and thicken: Pour in coconut milk and fish sauce. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened. If needed, add 1–2 tbsp water to adjust consistency.

4. 4

   Finish with basil and lime: Turn heat to low. Stir in lime juice and lime zest (if using). Add Thai basil leaves (and cilantro if using) and cook 1–2 minutes just until wilted.

5. 5

   Grill the fish (18 minutes total cook time): Preheat a grill or grill pan to medium-high. Grill the red drum 4–5 minutes per side (or until just cooked through and flakes easily).

6. 6

   Serve: Spoon the green curry-style coconut sauce over the grilled red drum and garnish with lime wedges.