Prep time: 10 minutes | Cooking time: 20 minutes | Servings: 4
Ingredients
- 1 1/2 pounds fish fillets (flounder, salmon, or other mild fish)
- Coarsely ground black pepper, to taste
- 1 tablespoon olive oil
- 1 can sliced potatoes (drained)
- 1 can low-sodium chicken broth
- 1 teaspoon garlic (chopped)
- 1 cup canned, light coconut milk
- 2/3 tablespoon Thai green curry paste
- 2 tablespoons chopped parsley (optional)
Live Well Tips
- Use frozen fish fillets or any mild fish that is on sale.
- Instead of canned potatoes use fresh or frozen potatoes.
- Low-sodium chicken stock is a great way to limit salt in dishes.
- Fresh herbs like parsley or cilantro are a good way to add flavor without salt!
Directions
- Wash hands with soap and water.
- Season fish fillets with pepper.
- Heat oil in a large skillet and brown fish on both sides.
- Add potatoes, broth and garlic to the skillet.
- Simmer until the fish flakes with gentle pressure and internal temperature registers 145°F on a food thermometer, about 5 minutes.
- Transfer fish and potatoes to a warm platter.
- Over high heat, reduce liquid in the pan by about half.
- Stir in coconut milk and curry paste.
- Simmer until lightly thickened.
- Stir in parsley and pour over fish and potatoes.
Nutrition Facts
Serving size 1/4 of recipe: Calories–310; Protein–38g; Carbohydrate–19g; Total Fat–10g; Saturated Fat–3g; Cholesterol–85mg; Fiber–3g; Sodium–410mg; Vitamin C–6mg; Vitamin A–30mcg; Iron–3mg; Calcium–20mg
Adapted from myplate.gov/recipes