If you have a meat and potato lover in your life, try to incorporate some fish into their diet with this recipe. Served with potatoes, this fish is topped with a fragrant coconut milk, green curry sauce. The fish — smothered in the sauce — has no "fishy" flavor. Despite the exotic ingredients, no unusual cooking techniques are used and this meal comes together rapidly. To take a peek at the recipe,
1 1/2 pounds fish fillet (flounder, salmon or other mild fish)
Coarsely ground black pepper, to taste
1 tablespoon olive oil
2 large baking potatoes, peeled, sliced thinly, and boiled until soft
1 can (14 1/2 ounces) low-sodium chicken broth
1 teaspoon chopped garlic
1 cup canned light coconut milk
2 teaspoons canned Thai green curry paste
2 tablespoons chopped parsley
- Season the fish filets with pepper.
- Heat the oil in a large skillet, and brown the fish on both sides.
- Add potatoes, broth and garlic to the skillet, and simmer until the fish flakes to gentle pressure, about 5 minutes. Transfer the fish and potatoes to a warm platter.
- Over high heat, reduce the liquid in the pan by about half. Stir in the coconut milk and curry paste. Simmer until lightly thickened, stir in the parsley and pour over fish and potatoes.