Coconut Curry Fish


By Shannon O'Donnell

I ripped this recipe out of Ladies' Home Journal's pretty decent!  It definitely fit my needs as a busy working Mom:  quick and easy.  And I loved the exotic flavor combinations, which are apparently a nod to Sri Lanka.  Give it a whirl!

Coconut Curry Fish

1 T olive oil
3/4 tsp fennel seeds
1 small red onion, sliced
1 clove garlic, minced
1 cup grape tomatoes, halved
1/4 tsp turmeric
3/4 tsp dried basil
1/8 tsp cayenne
1 tsp salt
4 (1 pound) firm white fish filets (such as tilapia, cod or flounder)
1 cup coconut milk
1) Heat olive oil in a large skillet over medium-high heat.  Add fennel seeds and onion and cook 3 min.  Add garlic, tomatoes, turmeric, basil, cayenne, salt and 1/2 cup water and bring to a simmer; cook 6 to 7 minutes or until liquid is reduced by half.
2)  Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of the fish turns opaque.  Turn fish over.  Add coconut milk, stir sauce gently and bring to a simmer; fish is done when it's opaque.  Serve fish with sauce.

Serves 4.  Goes nicely with some flat bread (to sop up the juice!) and a simple green salad.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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