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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
3/4 teaspoon(s) fennel seeds |
1 whole(s) small red onion sliced |
1 clove garlic, minced |
1 cup(s) 8 oz grape tomatoes, halved |
1/4 teaspoon(s) tumeric |
3/4 teaspoon(s) dried basil |
1/8 teaspoon(s) cayenne |
1 teaspoon(s) kosher salt |
4 fish fillets (tilapia, flounder or cod) |
1 cup(s) coconut milk |
Directions:
1. min.
2. Heat oil in large skillet over medium-high heat. Add fennel seeds & onion and cook 3 min. Add garlic, tomatoes, tumeric, basil, cayenne, salt and 1/2 cup water and bring to a simmer; cook for 6-7 min. or until liquid is reduced by half.
3. Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently & bring to a simmer; fish is done when i'ts opaque. Serve fish with sauce.
4. cal, 16.5 g total fat, 11.5 g sagt fat, 554 mg sodium, 6 g carbs, 49 mg chol, 22 g protein, 1g fiber.
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