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
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Recipe Summary
Nutrition Profile:
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; protein 28g; carbohydrates 6.8g; dietary fiber 1.3g; sugars 0.7g; fat 14.6g; saturated fat 6.5g; cholesterol 103.5mg; vitamin a iu 381.4IU; vitamin c 7.9mg; folate 10.8mcg; calcium 38.5mg; iron 2.1mg; magnesium 47.4mg; potassium 642.7mg; sodium 351.2mg.
Exchanges:
4 lean meat, 2 1/2 fat