Sunday, March 15, 2015

Coconut Curried Pangasius

I typically roast a giant dish of vegetables on Sunday night and eat them throughout the week for lunch and dinner. I usually roast a sweet potato, broccoli florets, baby carrots, brussel sprouts, red onion, and lemon. You could say I'm mildly obsessed with this combination of vegetables.

What you'll need:

Vegetables as listed above. You can also add cauliflower, chick peas, anything really.
Olive Oil or Coconut Oil
Salt and Pepper

How to do it:

Preheat your oven to 425 degrees
Chop your vegetables and quarter your lemon
Toss with olive oil, salt, and pepper
Roast for 40 minutes or so, taking them out occasionally to mix

Though I could easily eat a bowl of those veggies for lunch or dinner (and I do, often) I like to make some sort of protein to go along with them. Lately, I'm stuck on curried Pangasius.
What you'll need:

2 Pangasius filets
Olive Oil
1 Teaspoon Green Curry Paste
1/2 Teaspoon Garlic, Minced
Unsweetened Coconut, Shredded

How to do it:

Turn down your oven to 350 degrees
Spray a casserole dish with coconut oil or vegetable oil
Combine olive oil, curry paste, minced garlic and juice from half of the lemon
Coat the filets generously with mixture
Dust both sides with shredded coconut
Slice remainder of lemon and place on top of the filets
Bake for 15-20 minutes or until cooked through and flaking.

No Comments Yet, Leave Yours!