Coconut Curry Fish
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- 1 tablespoon(s) olive oil
- 3/4 teaspoon(s) fennel seeds
- 1 whole(s) small red onion sliced
- 1 clove garlic, minced
- 1 cup(s) 8 oz grape tomatoes, halved
- 1/4 teaspoon(s) tumeric
- 3/4 teaspoon(s) dried basil
- 1/8 teaspoon(s) cayenne
- 1 teaspoon(s) kosher salt
- 4 fish fillets (tilapia, flounder or cod)
- 1 cup(s) coconut milk
- 25 min.
- 1. Heat oil in large skillet over medium-high heat. Add fennel seeds & onion and cook 3 min. Add garlic, tomatoes, tumeric, basil, cayenne, salt and 1/2 cup water and bring to a simmer; cook for 6-7 min. or until liquid is reduced by half.
- 2. Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently & bring to a simmer; fish is done when i'ts opaque. Serve fish with sauce.
- 255 cal, 16.5 g total fat, 11.5 g sagt fat, 554 mg sodium, 6 g carbs, 49 mg chol, 22 g protein, 1g fiber.
This recipe is a personal recipe added by GatorAmma and has not been tested or endorsed by MyRecipes.
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Coconut Curry Fish Recipe at a Glance
- COURSE: Main Dishes