CURRIED ALASKA POLLOCK AND RICE

Prepare rice according to package directions; keep warm.

In large (12-inch) nonstick pan or stockpot, blend curry paste, coconut milk, basil, bamboo shoots, peas, fish sauce, and sugar. Simmer for 5 minutes. Blend together cornstarch and water. Whisk cornstarch and paprika into curry sauce and simmer 5 minutes more.

Rinse any ice glaze from frozen Alaska Pollock fillets under cold water. Turn off heat and gently add seafood to sauce, skin side down. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout.

Serve each fillet with 3/4 cup of sauce and rice.


Nutrients per serving: 515 calories, 12g total fat, 6g saturated fat, 20% calories from fat, 52mg cholesterol, 35g protein, 69g carbohydrate, 6g fiber, 1259mg sodium, 45mg calcium and .4g omega-3 fatty acids.

SUMMARY: Substitute Alaska Cod or Sole fillets for Alaska Pollock. Adjust cook time for larger fillets if necessary.