Red Curry Snapper with Bok Choy

red curry red snapper

This recipe was found tucked away with all my cookbooks…it was ripped out from a Women’s Health magazine from April 2009! Either I have major problems getting rid of recipes or I don’t clean out my cookbook cabinets, like ever! Regardless, I’m happy that this wasn’t tossed away – it was completely worth the wait!  The spice from the red curry paste mingles with the creamy coconut milk and delivers tons of flavor in this dish!  The fish & veggies soak up this goodness & it leaves you wanting more…the hubs is asking for it again tonight! And let’s not forget to mention that all & all this recipe took under 15minutes to make!

Let’s get to it…

  1. In a small sauce pan combine 1T red curry paste, 1C light coconut milk & 1/2T brown sugar – cook/stir on low heat til sauce thickens (~10minutes) then add juice from half a lime – set aside
  2. Dice up one head of bok choy – set aside
  3. Spray cooking oil on a skillet, add 2 red snapper fillets (skin side down), season with salt and pepper – cook until golden brown (~4-5minutes)
  4. Once golden, flip & cook until the fish flakes (~3-4minutes/test it with a fork) – remove fish & set aside
  5. Immediately add the bok choy, 1C sliced shiitake mushrooms & juice from half a lime into the same pan where fish was cooking – cook for 3minutes max (depends on how crunchy you want your veg)

To serve, divide the veggies between two plates, place filet on top of each & drizzle red curry sauce around the fish. Enjoy!

Nutritional Info Per Serving (Serves 2): 400 calories – 16 grams of fat – 15 carbs – 50 grams of protein
 

Continue reading for ingredient list…

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Cornmeal Crusted Chicken Nuggets with Blackberry Mustard & Bok Choy Slaw

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My hubs best friend has been traveling abroad for some time & was in the city for the night so Jon wanted to give him a semi-homey meal. With that I twirled up nuggets & slaw, or so they thought! Little did they realize that the chicken was baked, the dipping sauce was packed with blackberries & the slaw was bok choy… they practically licked their plates clean!

  • Preheat oven to 400degrees
  • Either buy strips of chicken or cut up breasts into nuggets
  • Grab two bowls – fill one with egg whites(~1/2C) & one with ground cornmeal(~3/4C)
  • Dip chicken into egg bowl then cover in cornmeal
  • Set chicken on wire rack placed on cookie sheet & put in oven for roughly 20 minutes or until golden (flip if necessary)

While the chicken is baking prep the bok choy slaw & blackberry mustard dip:

  • Thinly slice one head of cleaned bok choy – place in large bowl
  • In food processor add 3 heads of scallions (ends cut) & 2 handfuls of baby carrots – blend & add to large bowl
  • In veggie bowl add:  1/4C rice vinegar, 1T sesame oil, 2t truvia & 3t dijon mustard – toss
  • Clean food processor & add 1c rinsed blackberries, 1.5T whole grain mustard & 2t honey – mix & set aside for dipping sauce

I went further then I usually do cause the bf was in town &  sprayed a fry pan with cooking oil- I quickly seared the fully baked nuggets on each side for about 1minute to give a more charred appeal.

I have made the cornmeal nuggets before & actually switched it up many times to make cornmeal baked fish sticks & tofu sticks. Both were a success! Overall this is a quick & delicious meal any adult & kid would love – well, assuming about the kids but I am sure my future kids will be asking for seconds!! Enjoy!

Original recipe here.

Nutritional Info for Nuggets (Serves 3): 410 calories – 7 grams of fat – 23 carbs – 60 grams of protein  
 
Nutritional Info for Dipping Sauce (Serves 3): 35 calories – 1 gram of fat – 8 carbs – <1 gram of protein
Nutritional Info for Slaw (Serves 3): 60 calories – 5 grams of fat – 3 carbs – 1 gram of protein

Miso Glazed Chilean Sea Bass

* THIS RECIPE NEEDS TO BE PREPPED THE NIGHT BEFORE *

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  • Clean 1lb sea bass with paper towel soaked in sake cooking wine
  • In a flat deep dish that would fit your fish mix 1/4C white miso paste, 1/4C mirin & 1T sake
  • Once mixture is blended well lay fish skin side up
  • Wrap in tin foil or cover with lid & refrigerate overnight (or up to 2 days)
  • When ready to bake preheat oven to 400degrees –  remove & wipe off excess miso mixture from fish
  • Let bake for 20-25minutes or until fish has golden char

TASTES LIKE BUTTER, this fish seriously tasted like butter! Have you ever ordered miso glazed sea bass from a restaurant? If you have then you know what I am talking about & if you have never, then get on the band wagon & try it out! Such a quick prep & super easy to put together for a meal. I will be serving this at our next dinner party for sure!

Served with whole wheat udon noodles & a bok choy mushroom mix (garlic, ginger, red pepper flakes & braggs steamed)

Find the original recipe here.

Nutritional Info Per Serving for Fish & Miso Paste* (Serves 2): 300 calories – 2 grams of fat – 21 carbs – 32 grams of protein
 
              * The above nutritional facts include skin & the usage of all the miso mixture 
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