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Recipes
Coconut Curry Fish with Zucchini
4 servings
35 minutes total (Active 15 minutes)

Ingredients

  • 3.5 oz shiitake mushrooms, halved
  • 1 medium red bell pepper, sliced
  • 2 shallots, thinly sliced
  • ¼ cup fresh cilantro, coarsely chopped
  • 1 lime, for zest
  • 1 tablespoon light buttery spread
  • 1 lb fresh sliced zucchini
  • 1 ½ cups frozen corn kernels
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • Nonstick aluminum foil
  • 4 fish fillets (such as cobia, cod, tilapia), 1 ½ lb
  • 2 tablespoons green curry paste
  • ¾ cup lite coconut milk
  • 2 teaspoons minced garlic

Steps

    1. Preheat oven to 400°F. Combine mushrooms, bell peppers, shallots, 2 tablespoons cilantro, zucchini, corn, ¼ 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 ¼ 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.

Amount per ¼ recipe serving: Calories 310, Total Fat 7g, Sat Fat 3.5g, Trans Fat 0g, Chol 60mg, Sodium 640mg, Total Carb 26g, Fiber 6g, Sugars 8g, Protein 37g, Calc 8%, Vitamin A 50%, Vitamin C 110%, Iron 8%