Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) canola oil 2 tablespoon(s) curry powder 1 onion , finely chopped 1 green bell pepper , diced 2 clove(s) garlic , minced 1 teaspoon(s) minced Scotch bonnet chile pepper (see Tips & Techniques) , or to taste 1 teaspoon(s) chopped fresh thyme or 1/4 teaspoon dried 1 can(s) (14-ounce) "lite" coconut milk 2 pound(s) mahimahi fillets (seeTips & Techniques), skinned , cut into 1-inch pieces 3 scallions , thinly sliced 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper, and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover, and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately. Carb Servings: 4 lean meat, 2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (33% daily value), Potassium (21% dv), Iron (15% dv).


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