This last week I’ve been doing variations on recipes that I’ve used and this is a recent one. I tried the White Fish with Creamy Curry Sauce last week and wanted to try a couple of ideas I had on making this fish. The result was a wonderful dish that is going into my favorites. Like the other recipe, it is easy to make and elegant enough for company.

Peanut Curried White Fish with Squash

2 fish filets (cod or other white fish,) about 1 inch thick
Curry-S&B Golden Curry Sauce Mix (1/5 pkg), 20 gram(s)
Chili pepper, red, dried, 6 grams = 2 tsp., .25 tsp
1/2 cup Butternut or Acorn Squash
1 teaspoon Peanut Butter
1/3 cup Coconut Milk
Salt and pepper

Preheat oven to 350 degrees F. (180 degrees C.)

Cut squash into cubes, place into a small microwavable bowl and microwave for 2 minutes, stir and microwave another 2 minutes. Check to see if they are fork-tender, easily pierced with a fork. You want them firm, but not hard.

In a pan, put 1/5 of the Golden Curry paste and turn on low heat to melt it. Add peanut butter and coconut milk. Stir and cook until blended. It will be thick. Add a little water to make it an easily spreadable consistency.

Oil or spray a baking pan and put about a tablespoon of the curry in it. Place the fish filets on top, add salt and pepper. Reserve another tablespoon of the curry, then spread the rest of the curry over the top of the fish, then pile the squash on top of that and spread the rest of the curry over the squash.

Cover with foil and bake for 15 minutes. Remove the foil and bake another 5 minutes. Remove to serving plates and use the spatula or a spoon to scoop up the curry sauce and drizzle over the fish on the plate.

Makes 2 servings

Calories: 298.8 Fat: 7.4 g Net carbs: 10 g Protein: 42.1 g

Posted on 8/5/2013