Food

Featured Recipe of the Week

Whitefish in Coconut Curry Sauce

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Ingredients

1lb. Rockfish or other whitefish
1 medium Yellow Onion
1 TBSP Olive Oil
1 can diced tomato (low sodium preferably) (15 oz)
1 can light coconut milk (15 oz)
1 cup low sodium vegetable broth
1 ½ tsp arrowroot powder
2 TBSP curry powder
¼ c chopped cilantro (or basil if you hate cilantro) – *not pictured-I forgot it
2 cloves garlic
1 tsp Himalayan salt
1 tsp black pepper

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Cut the fish into large chunks season with salt and pepper and set aside on a paper towel to allow the fish to drain. In the meantime chop the garlic and onions together.
Heat a large sauté pan to medium and add 1 TBSP of olive oil. Add garlic and onions and sauté for approx. 10 minutes or until the onions get browned.

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Add the curry powder, salt and pepper and cook for 30 sec. Add ¾ of the cup of the vegetable broth to the pan, set aside the remaining ¼ cup. Bring vegetable broth to a simmer and add the can of tomatoes and the can of coconut milk. Let simmer on low for 5 minutes. In the meantime mix the 1 ½ tsp arrowroot powder and the ¼ c. of remaining vegetable broth together until the powder has completely dissolved, add to the simmering tomato and coconut mixture and cook for an additional 5 minutes until sauce has thickened.

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Add the fish to the pot and cook for approx. 5 minutes until fish is cooked through but not overcooked. Remove from heat and sprinkle in the ¼ c. of cilantro. Serve over 3/4 cup of brown rice and a side of vegetables.

Strict 30 Compliant

Calories 327, Fat 12 g, Protein 29 g, Carbs 18 g

Printable Version

 

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