Recipes
Coconut Curry Fish with Zucchini
4 servings
35 minutes total
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Ingredients
- 1 medium red bell pepper
- 2 shallots
- ¼ bunch fresh cilantro
- 1 lime, for zest
- 1 tablespoon light buttery spread
- 3.5 oz sliced shiitake mushrooms
- 1 lb sliced fresh zucchini
- 1 ½ cups frozen corn kernels
- ½ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- Nonstick aluminum foil
- 4 (6 oz) fish fillets (such as cobia, cod, or tilapia), about 1 ½ lb
- 2 tablespoons green curry paste
- ¾ cup lite coconut milk
- 2 teaspoons minced garlic
Steps
- Preheat oven to 400°F. Slice bell pepper and shallots thinly; chop cilantro coarsely (4 tablespoons). Zest lime (1 tablespoon). Melt buttery spread.
- Combine bell peppers, shallots, mushrooms, zucchini, corn, melted spread, 2 tablespoons cilantro, and ¼ teaspoon each salt and pepper. Arrange 4 (12- x 18-inch) sheets of foil on work surface. Divide vegetable mixture evenly among foil sheets; top each with 1 fish fillet (wash hands).
- Whisk coconut milk, curry paste, garlic, lime zest, and remaining 2 tablespoons cilantro and ¼ teaspoon each salt and pepper until blended. Spoon about ¼ cup coconut mixture over each fillet.
- Bring up foil sides; double-fold tops and ends to seal packets; arrange seam-side up on baking sheet. Bake 18–20 minutes until centers of fillets flake easily and are 145°F. Serve.
Amount per ¼ recipe serving: Calories 310, Total Fat 7g, Sat Fat 3.5g, Trans Fat 0g, Chol 60mg, Sodium 640mg, Total Carb 26g, Fiber 6g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 25%