Recipes
Grilled Fish with Coconut-Ginger Sauce and Carrot-Rice Salad
4 servings
30 minutes total
Shopping list
Ingredients
- 1 (8.5 oz) package quinoa, rice, and flax seed medley
- 1 (0.75 oz) package fresh basil, divided
- 1-inch knob fresh ginger root
- 1 cup lite coconut milk
- 1 tablespoon lemongrass spice paste
- ¾ teaspoon kosher salt, divided
- 1 lb fresh carrots
- 4 teaspoons avocado oil, divided
- 4 (6 oz) firm fish fillets (such as snapper, halibut or cod; about 1 ½ lb), skin removed
- 1 ½ teaspoon paprika
- ¼ bunch green onions
Steps
- Prepare rice medley following package instructions. Set aside to cool. Chop basil (½ cup); peel and grate ginger (2 teaspoons).
- Preheat grill (or grill pan) on medium. Place coconut milk, ¼ cup basil, lemongrass paste, ginger, and ¼ teaspoon salt in a blender; blend until smooth. Place coconut mixture in a small saucepan on medium-low; simmer 7–8 minutes, stirring occasionally, or until sauce thickens.
- Meanwhile, peel carrots and cut in quarters lengthwise, then into 2-inch-long pieces. Place carrots and 2 tablespoons water in microwave-safe bowl. Microwave on HIGH 4 minutes or until crisp-tender. Drain and coat with 2 teaspoons oil and ¼ teaspoon salt
- Season fish with paprika and remaining 2 teaspoons oil and ¼ teaspoon salt (wash hands). Place fish and carrots on grill; cook 4–5 minutes on each side, turning occasionally, or until carrots are charred and fish is opaque and separates easily.
- Cut carrots diagonally into ½-inch-thick slices; place in medium bowl. Slice onions (green parts only). Combine rice, onions, and remaining ¼ cup basil with carrots, toss to coat. Top fish with coconut-ginger sauce and serve with carrot-rice salad.
Amount per ¼ recipe serving: Calories 400, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 60mg, Sodium 720mg, Total Carb 32g, Fiber 6g, Sugars 5g, Protein 37g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%