Coconut Curry Flounder

I do not like fish. I love me some sushi, and I enjoy tuna and salmon. But I cannot cook and hardly can eat other fish. It smells terrible. 

With this dish, JW loved it. I thought it was ok- tolerable. Until I had the leftovers. JW had mentioned the first night that it tasted like tomato soup. I didn't taste that. Then, I had the leftovers and that was all I could taste and it was weird.


So... not sure I'll make this again.

Ingredients:
1 1/2 tablespoons brown sugar
2 tablespoons red curry paste
1 tablespoon lower-sodium soy sauce 
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice 
3 mint sprigs
3 basil sprigs
1 tablespoon canola oil
4 (6-ounce) halibut fillets (I used flounder)
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon kosher salt 
(I also added peppers and snow peas)

1. 1. Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). 

1. 2. Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. (I did not do that- why?!) Keep sauce warm.

1. 3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. 

1. Serve fish with sauce.

Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons sauce)
Total: 45 MinutesAmount per serving

• Calories: 274

• Fat: 11.1g

• Saturated fat: 5.7g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 1.5g

• Protein: 33.2g

• Carbohydrate: 10.7g

• Fiber: 0.1g

• Cholesterol: 83mg

• Iron: 0.8mg

• Sodium: 482mg

• Calcium: 17mg