Sautéed Snapper with Curried Greens

The greens become wonderfully silky and aromatic once stirred into a fragrant broth of coconut milk, curry powder, garlic, and fresh ginger. Since the greens are already cooked, they only need to be warmed through in the sauce. If you haven't made a batch of greens, stir in fresh spinach until wilted. Top with any mild, firm white fish, chicken, or shrimp.

Serves 4 (serving size: 1 cup greens and 1 snapper fillet)

Ingredients

4 teaspoons canola oil, divided
2 teaspoons grated peeled fresh ginger
2 teaspoons grated fresh garlic
2 teaspoons curry powder
1 teaspoon sugar
1 (15.5-oz.) can light coconut milk
3 cups cooked collard greens from Braised Collard Greens and Bacon-Pepper Pinto Beans
2 tablespoons fresh lime juice
4 (6-oz.) sustainable red snapper fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Lime wedges

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add ginger and garlic; sauté 1 minute. Stir in curry powder; cook 30 seconds. Stir in sugar and coconut milk; cook until reduced by half, about 6 minutes, stirring frequently. Stir in greens and juice; reduce heat to medium, and cook 2 minutes. Divide greens and sauce among 4 shallow bowls. Keep warm.

2. Sprinkle fish with salt and pepper. Heat pan over medium-high. Add remaining 2 teaspoons oil to pan. Add fish to pan; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Top each serving of greens with 1 fish fillet. Serve with lime wedges.

Nutritional Information

Calories 360
Fat 15.4 g
Satfat 6 g
Monofat 5.2 g
Polyfat 3 g
Protein 40 g
Carbohydrate 17 g
Fiber 5 g
Cholesterol 63 mg
Iron 2 mg
Sodium 566 mg
Calcium 267 mg
Sugars 4 g
Est. Added Sugars 2 g


Cooking Light
November 2016