Fish with Coconut-Shallot Sauce
This easy fish recipe with a flavorful garlic, thyme and coconut sauce is perfect for a healthy weeknight dinner. Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette. Source: EatingWell Magazine, January/February 2015
Ingredients
Directions
Tips
For the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.
Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
Nutrition Facts
Serving Size: 4 oz. fish & 3 Tbsp. sauce
Per Serving:
270 calories; 14.6 g total fat; 6.5 g saturated fat; 103 mg cholesterol; 351 mg sodium. 643 mg potassium; 6.8 g carbohydrates; 1.3 g fiber; 1 g sugar; 28 g protein; 381 IU vitamin a iu; 8 mg vitamin c; 11 mcg folate; 39 mg calcium; 2 mg iron; 47 mg magnesium;
Exchanges:
4 lean meat, 2 1/2 fat
