Whether at school or at home, for lunch or dinner, try this healthy recipe from the Go!Chefs Kids Cooking Classes
Click here to download a PDF of the Coconut Fish recipe.
Serves 15 for a snack, or 6 for dinner
2-3 pounds white fish, or about 6 filets (Tilapia, Turbot, Red Snapper, or Cod)
Juice of 2 limes
1 teaspoon dried oregano
3 cloves garlic, minced
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 medium yellow onion, sliced thin
3 stalks celery, sliced thin on an angle
2 carrots, peeled and thinly sliced on a angle
1 red pepper, cut into thin strips
3 teaspoon curry powder
1 bunch cilantro, roughly chopped
2 cans light coconut milk, unsweetened
- Clean and cut fish into 15 or more portions. Lay fish flat in a baking dish or 2 inch deep pan and add lime juice, oregano, about 1/3 of the minced garlic, and salt and pepper. Coat both sides of the fish and set aside in the refrigerator to marinate. The fish will “cook” slightly in the citrus, so that by the end you will not have to cook it for long.
- Meanwhile, heat oil over medium heat, add onions, lower heat to medium- low and cook until tender, about 5 minutes. Add celery, carrots, and pepper and stir, cooking for another 5- 8 minutes. Add remaining garlic, curry powder, salt and pepper and cook until curry is fragrant, about 3 minutes more.
- When vegetables have “sweated” and softened, add coconut milk and bring to a boil. Reduce heat to a simmer and let liquid thicken a bit, stirring occasionally for about 5 minutes. Add fish and its marinade and cook for another 2-3 minutes or until fish is opaque (white all the way through) and flaky. Add fresh cilantro and serve with quinoa or brown rice.