White Fish with Coconut Curry Sauce
Portion Size: 4 oz. fish and ½ c. rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 teaspoon dark sesame oil, divided | Or may use olive oil |
| 2 teaspoons minced peeled fresh ginger | Or 1 teaspoon ground ginger |
| 2 garlic cloves, minced | Wash, peel and mince |
| 1 cup finely chopped red bell pepper | Wash, core and chop |
| 1 cup chopped green onions | Wash, trim and chop (including green tops) |
| 1 teaspoon curry powder | |
| 1/4 cup red curry paste | (optional) |
| 1 teaspoon ground cumin | |
| 1/3 cup low-sodium soy sauce | |
| 1 tablespoon brown sugar | |
| 1/2 teaspoon salt, divided | |
| 2 (14-ounce) cans light coconut milk | |
| 2 tablespoons chopped fresh cilantro | or 2 teaspoon dried cilantro |
| 8 (4-ounce) white fish fillets | |
| Cooking spray | |
| 4 cups hot cooked brown rice | |
| 8 lime wedges (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat broiler | |
| 2 | Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat | |
| 3 | Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute | |
| 4 | Stir in curry powder, curry paste, and cumin; cook 1 minute | |
| 5 | Add soy sauce, sugar, 1/4-teaspoon salt, and coconut milk; bring to a simmer (do not boil) Remove from heat; stir in cilantro | |
| 6 | Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt | |
| 7 | Place fish on a baking sheet coated with cooking spray | |
| 8 | Broil 7 minutes or until fish flakes easily when tested with a fork | Cook until internal temperature reaches 145° F for 15 seconds. |
| 9 | Serve fish with sauce, rice, and lime wedges |
Posted in Seafood Dinner Recipes
