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Ingredients
- 1 small red onion
- ¼ cup red wine vinaigrette
- 1 (13.66 oz) can coconut milk
- 1 tablespoon curry powder
- 2 teaspoons fish (or Worcestershire) sauce
- 2 teaspoons sriracha (or blackening) seasoning, divided
- 4 (4 oz) white fish fillets (such as pollock, cod, or tilapia; about 1 lb)
- Cooking spray
- 2 tablespoons fresh cilantro
- 1 lime, for wedges (optional)
Steps
- Halve onion, then slice thinly (about 1 cup). Combine onions and vinaigrette; toss to coat. Let stand 15 minutes, stirring occasionally.
- Meanwhile, combine coconut milk, curry powder, fish sauce, and 1 teaspoon seasoning in small saucepan on medium-low. Simmer 8–10 minutes, stirring occasionally, until sauce has reduced by one-half and thickened.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with remaining 1 teaspoon seasoning and coat with spray (wash hands). Place fish in pan and cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Chop cilantro and cut lime into wedges, if using. Top fish with sauce and onions; garnish with cilantro and limes. Serve.
Always check fish for bones.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 310, Total Fat 24g, Sat Fat 19g, Trans Fat 0g, Chol 55mg, Sodium 690mg, Total Carb 10g, Fiber 2g, Total Sugar 4g, (Incl. 2g Added Sugars), Protein 19g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 10%