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Curry Teriyaki Fish
Recipes
Curry Teriyaki Fish
4 servings
20 minutes total

Ingredients

  • ¼ cup teriyaki sauce
  • 2 tablespoons canned coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon canola oil
  • 4 (6 oz) fish fillets (such as mahi-mahi, snapper, or halibut; about 1 ½ lb)

Steps

    1. Whisk 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 (wash hands); cook 3–5 minutes on each side until centers of fillets flake easily and are 145°F.
    3. Add sauce to pan; cook 1 more minute to develop flavor. 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 200, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 120mg, Sodium 830mg, Total Carb 3g, Fiber 0g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 31g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 15%