Subj : NYT E-Z Dinner - 55
To   : All
From : Dave Drum
Date : Mon Jan 29 2024 13:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coconut Curry Fish
 Categories: Seafood, Vegetables, Curry, Herbs
      Yield: 4 servings
 
      2 tb Olive oil
      2 md Red bell peppers; seeded,
           - sliced in 1/4" strips
      2 md Bell peppers; seeded, sliced
           - in 1/4" strips
      1 md Onion; sliced
           Salt & fresh cracked black
           - pepper
  1 1/2 tb Jamaican curry powder (hot
           - or mild)
      2 cl Garlic; minced
      1 tb Grated ginger
      4    (6 oz ea) fillets frozen
           - fish
     14 oz Can coconut milk
      1    Lime
      2    Scallions; trimmed, thin
           - sliced, as garnish
           Fresh cilantro leaves
           - w/tender stems; garnish
           White rice or couscous; to
           - serve
 
  Heat a medium (10") saucepan with deep sides over
  medium-high. Drizzle in olive oil to cover the bottom of
  the pan. Add red and green bell peppers and onion, and
  saute until softened, about 3 to 4 minutes. Season with
  salt and pepper.
  
  Add the curry powder to the pan, and toast for about 1
  minute, stirring often to keep the curry from scorching.
  Stir in the garlic and cook until fragrant, about 30
  seconds. Stir in the grated ginger and cook until
  fragrant, about 30 seconds.
  
  Place fish on top of cooked vegetables, or nestle them
  into the vegetables, if your pan is becoming too full.
  Pour coconut milk over fish and vegetables.
  
  Cover and simmer over medium-low until fish is cooked
  and starts to flake, about 20 minutes. Adjust seasoning
  with salt and pepper. Squeeze lime to taste over the top
  and garnish with scallions and cilantro. Serve with
  white rice or couscous.
  
  By: Millie Peartree
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm on two diets now; one just wasn't enough.
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