I love it because it’s so easy to make and it’s loaded with protein and nutrient-rich veggies like tomato, kale and carrots.
Yield: 4servings
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Ingredients
1yellow onion, finely diced
1teaspoonground cumin
2tomatoes, chopped
1cupcarrots, chopped or cut into small matchsticks
1cupchopped kale leaves
1serrano pepper, seeded and minced
1 to 2cupscanned light coconut milk, mix well after opening
1poundcod fillets, cut into large, bite-size pieces
¾ to 1teaspoonkosher salt, or more to taste
Ground black pepper to taste
1 to 2tablespoonsfresh lemon or lime juice, optional
Optional garnish suggestions
¼cupminced parsley or cilantro
¼cuptoasted, chopped nuts (cashews, almonds, walnuts, peanuts or pecans)*
¼cuptoasted coconut flakes
Ingredient Details to Know
*To keep this recipe nut-free, leave out the chopped nuts.
Instructions
Liberally coat a deep skillet with olive oil spray and warm over medium-high heat. Add the onion and sauté until soft and slightly browned, about 5 minutes.
Stir in the cumin, tomatoes, carrots, kale, pepper, and coconut milk. Bring to a light boil (add more coconut milk if there’s not enough liquid), then reduce heat and simmer until the tomatoes start to break down, about 5 to 8 minutes.
Add the fish, mix gently and simmer until the fish is cooked through, just about 5 minutes. Add the salt and some optional lemon or lime juice. Taste and season with additional salt and pepper to taste.
Spoon into bowls and garnish with optional parsley or cilantro and nuts or coconut flakes.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.