Recipe information
Yield
Makes 4 servings
Ingredients
1
tbsp canola oil
4
snapper fillets (about 6 ounces each)
3
/4 tsp salt
1
/4 tsp black pepper
2
cloves garlic, crushed
1
tsp fresh ginger, peeled and grated
1
/2 cup diced red onion
1
1/2 cups canned light coconut milk
2
tbsp fresh lime juice
1
/2 cup fresh cilantro, chopped
1
tsp soy sauce
1
splash hot sauce
4
plum tomatoes, diced
1
red bell pepper, cored, seeded and diced
1
green bell pepper, cored, seeded and diced
1
bag (10 oz) spinach, washed (not dried)
1
cup basmati rice, cooked
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Preparation
Heat 1/2 tbsp oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet. Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.
Nutrition Per Serving
Nutritional analysis per serving: 331 calories
10.9 g fat (5.3 g saturated)
23.6 g carbs
40.2 g protein
9 g fiber
#### Nutritional analysis provided by Self