Coconut Curry Seafood
Ingredients
- 3 oz. Finest City Coconut Curry Sauce
- 4 oz. Fresh white fish (halibut, cod, haddock)
- 1 oz. Diced tomatoes
- 4 basil leaves, torn
- 1 oz. Sliced asparagus
- 4 oz. Red bell pepper, blanched
- 1 tbsp Red chili, julienned
- 2 lime wedges, for garnish
- 1 tsp Lime zest
CHEF’S NOTES: Serve over jasmine rice, cauliflower rice, basmati rice, black rice or everyday quinoa.
Yields
Servings 1
Portion size
8 oz.
Instructions
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Step 1 Cut fish into 2-inch pieces, season with s&p and lime zest, set aside.
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Step 2 Place the seafood and vegetables in a pan and simmer gently over low heat, spooning the coconut sauce over the seafood and vegetables.
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Step 3 Finish in a 375° oven for 6-10 minutes.
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Step 4 Garnish with basil. Lime and serve.