Garlic, Ginger and Coconut White Fish
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Codfish or haddock fillets | 4 oz. each or other white fish |
| ½ teaspoon salt | |
| 2 cloves garlic, minced | Washed, peeled, and minced |
| 2 tablespoons olive oil | |
| 2 tablespoons curry powder | |
| ¼ teaspoon ground ginger | |
| 1 red bell pepper | Washed, trimmed and diced |
| 1 cup reduced fat coconut milk | |
| ½ teaspoon paprika | |
| 1 cup shredded carrots | Washed, peeled and shredded |
| 4 green onions | Washed, trimmed and sliced |
| ¼ teaspoon pepper and paprika | |
| ½ cup snipped fresh basil or 2 tablespoons dried. | |
| 1 teaspoon lime zest | |
| 2 tablespoon fresh lime juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees | |
| 2 | In a baking dish add the garlic, coconut milk, oil, lime juice, lime zest, curry powder, salt. | |
| 3 | Add the bell pepper, carrots and green onions, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish. | |
| 4 | Cover the baking dish and cook for 15 minutes. | Bake 8 to 10 minutes |
| 5 | Remove dish from oven and carefully remove cover. Season the fish with salt and nestle each piece of fish into the baking dish so that two pieces of fish are overlapping. | Broil for 3 minutes until lemon slightly browned at the edges. Cook until internal temperature reaches 145° F for 15 seconds |
| 6 | Cover the baking dish and cook for about 15-18 minutes longer or until fish is flaky, white, and opaque through the center. | |
| 7 | Transfer fish to serving plates and add heaping spoonfuls of vegetables and coconut curry sauce. Top with chopped basil. Serve hot over rice. |
Posted in Seafood Dinner Recipes
