Directions

1. Heat the coconut oil in a large saucepan over medium-high heat.
2. Add the onion, garlic, and curry powder and sauté for about 1 minute, until softened.
3. 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.
4. Add the carrot and continue simmering while you cook the fish.
5. Preheat your oven’s broiler.
6. Season the sea bass/halibut filets with salt and pepper and broil for about 8 minutes, until tender and flaky.
7. Plate the fish and spoon the curry sauce over the top.
8. Garnish with sliced green onions and serve with additional curry sauce on the side. Goes great with coconut rice and sautéed spinach!