Name: SEA BASS COCONUT CURRY
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp coconut oil; 1 sweet yellow onion, minced; 2 cloves garlic, minced; 2 tsp curry powder; 1 (13.5 oz) can coconut milk; ½ cup white wine or chicken stock; 1 large carrot, peeled and finely chopped; 4 sea bass or halibut filets (or other flaky, white fish - can also try this with shrimp or calamari!)); Salt and pepper, to taste; Sliced green onions, for garnish; Cutting board; Knife; Saucepan; Baking sheet

SEA BASS COCONUT CURRY

Jason Glover

Servings

Prep Time

5 minutes

Cook Time

50 minutes

Calories

575

Tender and flaky broiled fish with a coconut curry sauce that is out of this world! Use your favorite white fish or try it with shrimp or calamari!

Ingredients

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1 tbsp coconut oil
1 sweet yellow onion, minced
2 cloves garlic, minced
2 tsp curry powder
1 (13.5 oz) can coconut milk
½ cup white wine or chicken stock
1 large carrot, peeled and finely chopped

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4 sea bass or halibut filets (or other flaky, white fish - can also try this with shrimp or calamari!))
Salt and pepper, to taste
Sliced green onions, for garnish

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Directions

Heat the coconut oil in a large saucepan over medium-high heat.
Add the onion, garlic, and curry powder and sauté for about 1 minute, until softened.
Stir in the coconut milk and white wine (or chicken stock). Reduce heat to medium and simmer, uncovered, for about 40-45 minutes, until thickened.
Add the carrot and continue simmering while you cook the fish.
Preheat your oven’s broiler.
Season the sea bass/halibut filets with salt and pepper and broil for about 8 minutes, until tender and flaky.
Plate the fish and spoon the curry sauce over the top.
Garnish with sliced green onions and serve with additional curry sauce on the side. Goes great with coconut rice and sautéed spinach!