Featured Recipe of the Week

Whitefish in Coconut Curry Sauce



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


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.

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.



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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