|Serving Size||½ of recipe|
|Total Fat||12 g|
|Saturated Fat||6 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||3 g|
|Cod (or other white fish)||12 ounces|
|Juice and zest of ½ lime|
|Coconut flakes||2 tablespoons|
|Canola oil||2 teaspoons|
|Garlic clove, minced||1|
|Curry powder||1 teaspoon|
|Light coconut milk||½ cup|
- Preheat oven to 400˚F.
- Place cod filets in a baking dish; squeeze over the lime juice, season with the salt, and then sprinkle with the lime zest and coconut flakes. Bake in the oven for 15 minutes or until fish flakes easily with a fork.
- Meanwhile, heat canola oil in a medium sauce pan over medium-high heat. Add 4 of the chopped scallions (reserve 1 chopped scallion for garnishing), garlic, and curry powder; sauté for 2-3 minutes. Add the coconut milk and simmer for another 2-3 minutes.
- Serve cod with the curry-coconut sauce. Garnish with remaining chopped scallions.
5 very lean meats; 2 fats; ½ starch
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