Coconut Steamed Fish and Vegetables with Curry

You are here

coconut steamed fish vegetables curry simple seasoning victoria gourmet recipe

If the recipe title sounds complicated, you couldn't be futher from the truth. This is a true one pan wonder with 5 steps, the final being eat! 

Ingredients

1 tablespoon Curry Seasoning
4 pieces parchment paper (1/2 sheet size or 18x13" sheets)
8 tablespoons (1 stick) butter, room temperature
1 cup couscous, uncooked
1 1/2 cups coconut milk
4 - 6 ounces pieces white fish, halibut, mahi mahi, cod
Salt and Pepper to taste
2 cloves garlic, sliced thinly
1 small zucchini, quartered
1 cup cherry tomatoes, halved
1/2 cup raisins
1/2 cup cilantro, chopped
4 teaspoons olive oil

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
15-18 minutes
Total Time: 
25-28 minutes
Serving size: 
4

Directions

1. Pre-heat oven to 400°F.
2. In a small bowl combine the butter and Curry. Transfer to a piece of plastic wrap, twist tightly to create a log shape. Freeze. Once frozen slice into 8 portions. Freeze until ready to use.
3. In the middle of each piece of parchment paper, add 1/4 cup couscous, 1/4 cup coconut milk and 1 portion of fish. Season fish with salt and pepper. Then evenly distribute the garlic, zucchini, tomatoes, raisins, cilantro, olive oil, and 2 portions of the frozen Curry butter among the 4 packets.
4. Bring the long edges of the parchment together and fold down until just taut. Then tuck under the short edges under the fish. Place in a rimmed baking sheet.
5. Bake for 15-18 minutes. Serve immediately.

Comments

Please login to post a comment:

Recipe Tip:
Not a curry fan? This fabulous recipe also works with my Ginger Citrus, Moroccan and Seafood seasonings.
curry seasoning sweet victoria taylor