Ingredients
- 2 teaspoons 2 teaspoons (2 cloves) minced garlic
- 2 2 green onions, sliced (about 1/4 cup)
- 1 Tablespoon 1 Tablespoon olive oil
- 1/2 cup 1/2 cup dry white wine
- 3 Tablespoons 3 Tablespoons tomato paste
- 1-1/2 Tablespoons 1-1/2 Tablespoons garam masala (or sweet curry powder)
- 1 teaspoon 1 teaspoon sea salt
- 1 can 1 can (15 oz.) regular or light coconut milk
- 4 4 Alaska Cod fillets (6 to 8 oz. each), fresh, thawed or frozen
- 4 cups 4 cups cooked jasmine/brown rice OR stir-fry vegetables
Servings:
Units:
Instructions
- In a large (12-inch) nonstick pan or stockpot, cook garlic and green onions in oil over medium heat for 1 minute. Stir in wine; continue
- cooking 1 minute. Stir in tomato paste, garam masala and salt until smooth; add coconut milk. Turn heat to high and cook just until
- boiling. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add fillets to sauce, spooning sauce over
- fillets. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest
- 5 minutes or until seafood is opaque throughout. Serve fillets with rice or vegetables and coconut sauce.
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