Tomato Coconut Curry Steamed Haddock Recipes
COCONUT CURRY HADDOCK
Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...
Provided by Cindy Anschutz Barbieri
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
- Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 8.2 g, Cholesterol 65.5 mg, Fat 26.5 g, Fiber 2.5 g, Protein 25.5 g, SaturatedFat 18.9 g, Sodium 153.4 mg, Sugar 1.1 g
TOMATO-COCONUT CURRY STEAMED HADDOCK
Tomato-Coconut Curry Steamed Haddock is a great recipe that keeps the meaty, flaky texture and flavor of the haddock and brings it to a whole new level with the base steaming sauce of red curry, coconut and beautiful ripe tomatoes that gently infuse and cook the fish, absolutely a deliciously fragrant dish.
Provided by Loreto
Categories Fish
Time 45m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 300° F.
- In a medium cast iron pan heat up veg oil and toss in sliced shallots, and saute till golden and crispy on the edges about 3-5 minutes on med to high heat.
- With a slotted spoon take shallots out of the pan and set on paper towel. Season with a sprinkle of sea salt.
- In the cast iron pan with the oil from the shallots add sesame oil, grated ginger and red curry paste and stir until well incorporated and curry begins to stick to the pan.
- Add in tomatoes, coconut milk, and a handful of chopped basil, and stir. Cook for about 6-8 minutes and you will see curry wanting to stick to the pan again, take off heat.
- Season haddock with salt and pepper on both sides and place on top of the tomato curry mixture in the cast pan.
- Place in the preheated oven and cook until fish is nice and opaque and the thickest part of the fish flakes apart when pierced with a paring knife, about 18-22 minutes.
- Take out of the oven and serve with the sauce, a sprinkle of fresh basil, and sauteed shallots and a squeeze of lime juice on top.
- Enjoy!
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