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Easy Coconut Fish Meal Prep

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 4 servings

  • spray avocado oil
  • 1 3/4 lb wild halibut
  • pinch of sea salt & pepper
  • 1 tablespoon avocado oil (or coconut oil or olive oil)
  • 1 1/2 tablespoon garlic, minced
  • 2/3 cup white onion, diced
  • 1 tablespoon fresh ginger, grated
  • 4 Roma tomatoes, drained of seeds and sliced
  • juice from 1/2 lemon
  • 2 teaspoons Madras curry powder (or 2 tsp curry powder + 1 tsp chili powder)
  • 1 can (13.5oz) lite coconut milk (OR full fat coconut milk if you desire more calories)
  • sea salt & pepper to taste
  • Garnish
    • fresh cilantro

Steps

Step 1

Set a nonstick skillet on high heat. Once hot, spray the skillet with avocado oil for searing. Add the halibut and sear on each side for no more than 2 minutes, or until the outside edges are brown/seared. Remove the fish from the skillet.

Step 2

Reduce the heat to medium-low and add avocado oil, onion, garlic and ginger. Saute in the skillet for 3 minutes until the onions turn slightly brown.

Step 3

Add the tomatoes and continue cooking and stirring until the tomato slices burst and turn into a paste in the skillet, about 3 – 5 minutes.

Step 4

Sprinkle in the curry powder and bloom the spices for 1 minute. Squeeze in some lemon juice, then pour in coconut milk and bring to a light simmer. Reduce the heat to low, then cover and cook for 10 minutes. Season to taste with sea salt & pepper.

Step 5

Then remove the top and add the fish to the sauce, then cover and cook for an additional 6 – 8 minutes on low.

Step 6

Remove from the heat, allow the sauce to slightly thicken, then garnish. Enjoy with your choice of rice and grilled vegetable.