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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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
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