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Publix Simple Meals

Curry Teriyaki Fish With Tropical Asian Slaw

Curry Teriyaki Fish With Tropical Asian Slaw
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Prepare coleslaw - 5 minutes

-- Prepare fish; serve - 15 minutes

Curry Teriyaki Fish


1/4 cup reduced-sodium teriyaki sauce

2 tablespoons coconut milk

1 tablespoon red curry paste

1 tablespoon canola oil

4 fish fillets (such as mahi, snapper, or halibut; 1 1/2 lb)


1. Whisk together teriyaki sauce, coconut milk, and curry paste until blended.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add fish; cook 3-5 minutes on each side or until 145°F and fish flakes easily.

3. Add sauce to pan; cook 1 more minute just to develop flavor. Serve.

Tropical Asian Slaw


1/4 cup fresh basil, thinly sliced

1/2 cup sliced mango, cut into bite-size pieces

1/2 cup crushed pineapple (with juice)

1/3 cup Asian salad dressing

1 (10-oz) bag angel hair coleslaw

1 cup wonton strips


-- Slice basil leaves into thin strips.

-- Cut mango.


1. Whisk together pineapple and dressing.

2. Combine remaining ingredients.

3. Add dressing; toss and serve.

Aprons Advice

-- Complete your meal with rice, White Mountain bread, and carrot cake for dessert.

-- Don’t reduce the sauce more than advised; it could lead to a very salty finished product.

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Curry Teriyaki Fish With Tropical Asian Slaw

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Curry Teriyaki Fish

CALORIES (per 1/4 recipe) 190kcal; FAT 7g; CHOL 105mg; SODIUM 580mg; CARB 3g; FIBER 0g; PROTEIN 27g; VIT A 4%; VIT C 0%; CALC 2%; IRON 10%

Tropical Asian Slaw

CALORIES (per 1/4 recipe) 170kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 23g; FIBER 2g; PROTEIN 2g; VIT A 10%; VIT C 70%; CALC 4%; IRON 2%

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