You Guys Are Gonna Love This…

Generally, I try to limit my intake of seafood since it poses significant health risks,  but it’s been a while since I’ve eaten fish so I decided to make it for dinner last night. Little did I know that my dinner would turn out to be one of the tastiest meals I’ve ever made. It was also really simple and I can see the sauce being used on other proteins as well.

After consulting my Seafood Watch App, I started out with some wild-caught Atlantic cod and decided to pair it with some Lacinato kale that I had in the fridge. I wanted to make a coconut/lime/lemongrass sauce, so I checked out some recipes online and went to the grocery store. Here’s what I came up with.

First I sauteed the (salt & peppered) fish fillets in butter & olive oil, then set them aside. I cooked quinoa in the rice cooker and I blanched the greens. Next I got to work on the sauce. In the same pan I used for the fish, I sauteed leeks in a bit of olive oil & salt until they were soft, then added crimini mushrooms and cooked them down until browned. I stirred in the curry paste then added the lemongrass, fish sauce, stock, coconut milk & lime juice. I simmered on low for about 15 minutes until it thickened and the flavors melded together. When it came to the desired consistency, I discarded the lemongrass and started plating. A bed of kale went onto the plate first, then some quinoa, then the fish, and the sauce topped it all.

Note: Be careful of how much salt you use because fish sauce is very salty. I’m glad I used leeks instead of onions because their creaminess and subtle aromatic flavor went perfectly with the coconut. I also used the curry sparingly so it didn’t overpower the lemongrass, but instead left a yummy, lingering aftertaste. I think the lime was absolutely crucial in this dish, and added a whole other element of deliciousness. Enjoy!

Fish and Greens in a Coconut, Lemongrass & Lime Sauce

Ingredients:
3/4 Pound Flaky Fish (I used Atlantic Cod)
1 Bunch Kale, or other hardy green
1 Large leek, sliced into half moons
2 Cups halved crimini mushrooms
2 Stalks Lemongrass, cut into 2 inch pieces
1 Tbsp Green curry paste
1 Tbsp Fish sauce
3/4 C Chicken stock
3/4 C Coconut milk
Juice of 1 lime
1 Tbsp Butter
2 Tbsp Olive oil, divided
Sea salt & black pepper

Serve over quinoa or other whole grain

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