ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chilean Seabass with Thai-spiced Mashed Yams

Yield Makes 2 servings
Notes: Buy the curry paste in a well-stocked supermarket or Asian market.

Ingredients

  • 1 pound yams or sweet potatoes
  • 2 cups fat-skimmed chicken broth
  • 1/2 teaspoon Thai red curry paste
  • 1/2 pound Chilean seabass, cut into 4 equal pieces
  • 2 tablespoons finely shredded fresh basil leaves
  • Salt

Nutrition Information

  • calories 384
  • caloriesfromfat 7.8 %
  • protein 32 g
  • fat 3.3 g
  • satfat 0.6 g
  • carbohydrate 55 g
  • fiber 8.3 g
  • sodium 218 mg
  • cholesterol 47 mg

How to Make It

  1. Peel yams and cut into 1/2-inch chunks.

  2. In a 10- to 12-inch nonstick frying pan over high heat, combine yams, broth, and curry paste. Bring to a boil, then stir often until yams are tender when mashed, 10 to 15 minutes. With a slotted spoon, transfer to a bowl. Pour broth into another bowl. Wipe pan dry.

  3. Meanwhile, rinse fish and pat dry. Return pan to heat and add fish. Cook until well browned on each side and opaque but still moist looking in center of thickest part (cut to test), about 10 minutes.

  4. As fish cooks, mash yams with a mixer or potato masher. Add some of the reserved broth if you want softer yams. Save extra broth for other uses.

  5. Spoon yams onto plates and top with fish. Scatter basil over portions and add salt to taste.