SEA BASS COCONUT CURRY
Jason Glover
4
5 minutes
50 minutes
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
Curry Sauce
- 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
Fish
- 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
Tools
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!
