Pan-Seared White Fish with Curry Leaf Paste and Coconut Greens

Pan-Seared White Fish with Curry Leaf Paste and Coconut Greens

Flaky white fish quickly seared and coated in a pungent curry leaf-garlic paste, served alongside tender greens cooked in coconut milk.

Dietary

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Ingredients

Instructions

  1. Pat 3/4 pound firm white fish fillets dry with paper towels.
  2. In a small food processor or by hand, mince 10 fresh curry leaves with 2 cloves garlic and 1/2 teaspoon grated fresh ginger to form a paste. Mix in 1/4 teaspoon turmeric powder, 1/8 teaspoon red pepper flakes, and juice from 0.5 medium lime.
  3. Spread the curry leaf paste evenly over both sides of the fish fillets.
  4. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Once shimmering, add the fish fillets. Sear for 3-5 minutes per side, depending on thickness, until golden brown and cooked through.
  5. While fish cooks, heat 1/2 tablespoon olive oil in a separate pan over medium heat. Add 4 ounces baby spinach and cook until just wilted (about 2 minutes).
  6. Pour 1/4 cup light coconut milk over the spinach and simmer for 1-2 minutes until heated through.
  7. Serve the pan-seared white fish with the coconut greens immediately.

Notes

Ensure your fish fillets are about 1-inch thick for quick and even cooking. Do not overcook to keep the fish tender and flaky.

Nutrition (per serving)