Sauteed Snapper with Curried Coconut and Greens Serves 4
Protein packed meal with high power greens and citrus, supporting your adrenals.
This can be made with any mild, firm white fish or salmon.
4 tsp coconut oil, divided
2 tsp grated peeled ginger
2 tsp curry powder
1 tsp sugar (optional)
1 15.5 ounce can of light coconut milk
4 cups collard greens (or spinach)
2 Tbsp fresh lime juice
4 (5-6 ounce) red snapper fillets
¼ tsp sea salt
¼ tsp freshly ground black pepper
1. Heat 2 tspns of the oil in a skillet over medium high heat. Add ginger and garlic and saute for 1 minute. Add in curry powder and stir for 30 seconds. Stir in coconut milk, and, if using, sugar. Cook until the the coconut milk is reduced by half, 5 minutes or so, stirring often. Stir in greens and lime juice, reduce heat to medium and cook for 1-2 minutes or until greens are wilted. Pour the greens and sauce onto a serving platter that has enough depth to hold the liquid.
2. Sprinkle the fish with salt and pepper. Add the remaining 2 tspns of oil to the pan and heat over medium high flame. Add fish to the pan and cook for 5 minutes on each side or until the fish flakes easily when tested with a fork. Place the fish on top of platter of greens. Serve with lime wedges.
Nutrition info per serving (1 cup greens and 1 fish fillet)
360 CALORIES, 15.4 grams FAT, 40 grams PROTEIN, 17 grams CARBS, 5 grams FIBER, 4 grams SUGAR (included 2 grams from added sugars), 63 mg CHOLESTEROL, 2 mg IRON, 566 mg SODIUM, 267 mg CALCIUM (adapted from Cooking Light)