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Sea Bass Coconut Curry

Sea Bass Coconut Curry

Sea Bass Coconut Curry | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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!

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Yields4 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

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

Make the Curry Sauce
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.

Cook the Fish
5

Preheat your ovens 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!

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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

Directions

Make the Curry Sauce
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.

Cook the Fish
5

Preheat your ovens 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!

Sea Bass Coconut Curry

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