Coconut curry-style fish Recipe
Ingredients
- 1 1/2 lbs boneless skiless white fish fillets about 1 inch thick
- 1 tbsp grapeseed oil
- medium onions finely chopped, or red onion
- 1 tsp grated fresh ginger
- 2 garlic cloves minced or pressed
- 1 pint grape or cherry tomatoes, cut in half (opptional)
- 1 tsp ground cumin
- 1 tsp red curry powder (opptional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp cayenne pepper
- 1 1/2 cup coconut milk
- finely chopped chives
Directions
- Wash the fillets and pat very dry
- Cut into 2 inch pieces
- Heat oil in saucepan over med high heat. Add the onion, ginger and garlic and saute. Add the tomatoes if using and suate for another 3 min. stirring to break up tomatoes. Add the cumin, salt black pepper cayenne and red currey powder, if using. Stir to combine and cook for 2 min.
- Add the coconut milk, bring to a simmer and add fish and cook for 3-5 minutes depending on the fish, until it is opaque throughout. Serve over rice garnish with chives.
- Sprinkle with lime, if handy
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 185 | 70% |
| Total Fat 21.86g | 27% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 399mg | 11% |
| Total Carbs 19.23g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.4g | 8% |
| Protein 2.85g | 5% |
