CREAMY COCONUT TOMATO HALIBUT

This fish dish is full of flavor and, when paired with a vegetable and some brow rice, makes for a well-balanced and healthy dinner. You can use the white fish of your choice - cod, rock fish, sea bass. The sauce does the talking.

CREAMY COCONUT TOMATO HALIBUT

SERVINGS: 4
PREP TIME: 10 MINUTES
COOKING TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

INGREDIENTS

• 4 halibut fillets

• 1/3 cup of white wine

• 3 cloves of garlic (minced)

• 3 tablespoons of olive oil

• 1/2 cup of cherry tomatoes

• 1 tablespoon of tomato paste

• 1 can of coconut (you will not need the whole thing)

• 1 tablespoon of sriracha

• 1 tablespoon of coconut aminos

• 2 tablespoons of lime juice

• 1/4 teaspoon of ginger

• 1 1/2 teaspoon of curry powder

• Salt to season

• Pepper to season

INSTRUCTIONS

1. Prep

   Season both sides of each halibut fillet with salt and pepper.

2. Cook the Fish

   In a large frying pan sear both sides of the fillets in 2 tablespoons of olive oil and the white wine until fully cooked (about 10-12 minutes total). Once cooked, set fish aside on a plate and discard of any white wine leftover in the pan.

3. Make the Sauce

   Add about 1 tablespoon of olive oil to the same pan on medium-low heat. Add the garlic and once fragrant, add the cherry tomatoes, tomato paste, and coconut aminos and sauté for about 1 minute.

4. Finish Making the Sauce

   Add the coconut milk (we will only use the fatty parts, the thick white parts, so save the rest of the milk for another recipe), curry powder, lime juice, ginger, and sriracha to the pan and mix. Let simmer for about 5 minutes and season with salt and pepper to taste. Once tomatoes are tender, lightly squish them with a spoon to get the juices out. Give the sauce a final mix.

5. Add the Fish

   Add the fish to the sauce and spoon the sauce over the fish.

6. Serve and Enjoy!

   Serve on a bed of brown or white rice with a side of sautéd spinach or vegetable of choice.