1 Tablespoon olive oil
1/2 cup sliced shallots
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/2 to 1 Tablespoon curry powder
1 can (14 oz.) regular or lite coconut milk
1 to 2 teaspoons fish sauce
1 to 2 Tablespoons minced cilantro
1/2 teaspoon garam marsala
1 can (14 oz.) chicken broth
4 PACIFIC COD FILLETS (4 oz. each), fresh, thawed or frozen
1/4 cup heavy cream
8 to 10 oz. baby spinach leaves
Cayenne pepper, to taste
In a large (12-inch) nonstick pan or stockpot, heat olive oil, shallots, garlic, ginger and curry over medium heat. Cook and stir 3 to 4 minutes until shallots are soft. Stir in coconut milk, fish sauce, cilantro, garam marsala and chicken broth. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove fillets; cover and keep warm.
Turn heat to high; reduce liquid by half, cooking about 5 minutes. Add cream and spinach, cover and cook until wilted.
To serve, portion 1/4 of spinach onto plate or shallow bowl, top with a seafood portion and sprinkle with cayenne pepper.
Nutrients per serving: 323 calories, 18g total fat, 9g saturated fat, 48% calories from fat, 62mg cholesterol, 25g protein, 16g carbohydrate, 4g fiber, 798mg sodium, 79mg calcium, and 360mg omega-3 fatty acids.
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