Tuesday, May 26, 2015

coconut curry fish

I've always loved eating coconut, but apparently I was in a coconut kick for a week or two so this week is unofficial coconut week here at a girl eats world!  I've got some delicious recipes lined up starting with this curry dish!

I am always trying to get The Hubby to eat more fish.  He prefers white, lean fish so I make it as often and in different ways to see how he really likes it.  He loved this recipe; he said that all the flavors worked really well together.  Bonus--it can be made in about 40 minutes!

coconut curry fish
 {served over rice}

coconut curry fish
from myrecipes.com

makes 4 servings

1 1/2 tablespoons brown sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 oz tomato paste
1/8 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh ginger, minced
4 (6-ounce) halibut fillets
3 basil and/or mint sprigs, with stems removed and chopped
Rice, cooked
  1. Combine all ingredients except fish and basil, in a medium saucepan over high heat, whisking until smooth. 
  2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. 
  3. Add fish and cover.
  4. Cook for 10-15 minutes or until fish flakes and turns opaque.
  5. Serve over rice with basil/mint sprinkled on top.
Have you tried coconut in a savory dish like the above?  Did you like it?  If you haven't tried it, would you?  I'd love to hear from you!

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