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Recipes
Coconut Curry Fish with Pickled Onions
4 servings
30 minutes total

Ingredients

  • 1 small red onion
  • ¼ cup red wine vinaigrette
  • 1 (13.66 oz) can coconut milk
  • 1 tablespoon curry powder
  • 2 teaspoons fish (or Worcestershire) sauce
  • 2 teaspoons sriracha (or blackening) seasoning, divided
  • 4 (4 oz) white fish fillets (such as pollock, cod, or tilapia; about 1 lb)
  • Cooking spray
  • 2 tablespoons fresh cilantro
  • 1 lime, for wedges (optional)

Steps

    1. Halve onion, then slice thinly (about 1 cup). Combine onions and vinaigrette; toss to coat. Let stand 15 minutes, stirring occasionally.
    2. Meanwhile, combine coconut milk, curry powder, fish sauce, and 1 teaspoon seasoning in small saucepan on medium-low. Simmer 8–10 minutes, stirring occasionally, until sauce has reduced by one-half and thickened.
    3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with remaining 1 teaspoon seasoning and coat with spray (wash hands). Place fish in pan and cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Chop cilantro and cut lime into wedges, if using. Top fish with sauce and onions; garnish with cilantro and limes. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 310, Total Fat 24g, Sat Fat 19g, Trans Fat 0g, Chol 55mg, Sodium 690mg, Total Carb 10g, Fiber 2g, Total Sugar 4g, (Incl. 2g Added Sugars), Protein 19g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 10%