Dairy-Free, Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 10 MINUTES / COOK TIME: 30 MINUTES
Arctic char is a sustainable seafood option, but this recipe works well with a variety of firm fish options, so you can use what is available to you locally.
3 tablespoons coconut oil
1 (2-inch) piece fresh ginger, grated
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
3 cups cherry tomatoes
¼ cup coconut cream (from the top of a can of coconut milk)
½ teaspoon salt
4 (5-ounce) skinless Arctic char fillets, rinsed and patted dry
1 cup fresh basil leaves, torn, divided
Bioactive ingredients:
ginger, garlic, turmeric, cumin, tomato, Arctic char, basil
1.
In a medium skillet, heat the oil over medium heat.
2.
Add the ginger and garlic. Cook, stirring often, for about 3 minutes, or until the garlic has started to soften.
3.
Stir in the coriander, turmeric, and cumin. Cook for about 30 seconds, or until fragrant.
4.
Add the tomatoes, and cook, stirring occasionally, for 12 to 15 minutes, or until most of the tomatoes burst open.
5.
Stir in the coconut cream and salt until well combined.
6.
Reduce the heat to medium-low. Nestle the Arctic char fillets into the skillet, pressing them gently into the sauce.
7.
Sprinkle ½ cup of basil on the fish and sauce. Cover the skillet, and cook at a low simmer for 5 to 7 minutes, or until the fillets are cooked throughout and beginning to flake. Remove from the heat.
8.
Serve the fillets in serving bowls with the curry sauce poured over the top.
9.
Garnish with the remaining ½ cup of basil.
Per Serving:
Calories: 335; Total fat: 21g; Saturated fat: 14g; Protein: 31g; Total carbohydrates: 7g; Fiber: 2g; Sugar: 3g; Cholesterol: 84g