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Publix Aprons

Coconut Curry Fish with Zucchini

Coconut Curry Fish with Zucchini
Servings:
4
Total Time:
35 minutes
Active Time:
15 minutes

Ingredients

3.5 oz shiitake mushrooms, halved
1 medium red bell pepper, sliced
2 shallots, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1 lime, for zest
1 tablespoon light buttery spread
1 lb fresh sliced zucchini
1 1/2 cups frozen corn kernels
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
Nonstick aluminum foil
4 fish fillets (such as cobia, cod, tilapia), 1 1/2 lb
2 tablespoons green curry paste
3/4 cup lite coconut milk
2 teaspoons minced garlic

Prep

  • Remove stems from mushrooms; cut mushrooms in half. Slice bell pepper and shallots; chop cilantro.
  • Grate/zest lime peel (no white; 1 tablespoon). Melt buttery spread.

Steps

  1. Preheat oven to 400°F. Combine mushrooms, bell peppers, shallots, 2 tablespoons cilantro, zucchini, corn, 1/4 teaspoon each salt and pepper, and buttery spread. Place 4 (12- x 18-inch) sheets of foil on work surface. Divide vegetable mixture evenly in middle of each foil sheet; top with a fish fillet.
  2. Whisk coconut milk, curry, garlic, zest, remaining 2 tablespoons cilantro, and remaining 1/4 teaspoon each salt and pepper until blended. Spoon about 4 tablespoons coconut mixture over each fish.
  3. Bring up foil sides; double-fold top and ends to seal packet; place on baking sheet (seam-side up). Bake 18–20 minutes and until fish is 145°F. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 310kcal; FAT 7.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 640mg; CARB 26g; FIBER 6.00g; SUGARS 8g; PROTEIN 37g; CALC 8%; VIT A 50%; VIT C 110%; IRON 8%

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