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Recipes
Coconut Curry Fish with Zucchini
4 servings
35 minutes total

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

    1. Preheat oven to 400°F. Slice bell pepper and shallots thinly; chop cilantro coarsely (4 tablespoons). Zest lime (1 tablespoon). Melt buttery spread.
    2. 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).
    3. 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.
    4. 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.
    Note: Always check fish for bones.

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%