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Coconut Thai Fish Packets

We love the combination of fresh-caught fish and fresh veggies in these flavor-packed "Florida Coconut Thai Fish Packets" from our friend Dawn at FloridaCoastalCooking.blogspot.com. Healthy? Oh yes, and a lot more:

I will admit there are days I look in my fridge and no inspiration comes. Ha who are we kidding, that's almost every day. But yesterday, inspiration struck in the form of parchment paper packets. I found the basic recipe in Clean Eating, but chose to use my dad's fresh caught fish and the seasonal veggies I got from my CSA. It was so easy that I'll be doing a lot more packets going forward-even veggie only ones.

Mind you, they weren't pretty-between the over stuffing of fresh veggies, the light coconut oil separating/not coming out smooth and then leaking out the sides, and finally, the ends....at the last minute I asked myself what the heck I was going to secure the ends with. I could have used toothpicks possibly, and I couldn't find paperclips, so I went with safety pins. Very resourceful, I felt.

Even with a few mishaps, the result was completely mouth watering.

The steam from the packets produced tender veggies and flavorful fish without lots of fat and calories. So grab yourself some parchment paper and get cookin!

Florida Coconut Curry Thai Fish Packets

Inspired by Clean Eating, Jan/Feb issue, Amy's Thai Style Coconut Curry Hailbut Packets

Serves 4
Printable Recipe


Ingredients

4 40z fillets of white fish of choice (I used fresh caught flounder my dad caught.)
Sea salt and fresh ground pepper, to taste
1 14oz can light coconut milk
½ red onion, thinly sliced
Handful yum yum peppers, sliced (or 1 bell pepper, any color, seeded and chopped)
1 large head broccoli, crown chopped and stem sliced
2 cups snow peas
1 bunch green onions, chopped (extra reserved for garnish)
½ cup basil, torn
½ cup chopped fresh culantro or cilantro
1 lime, sliced
1 tsp curry powder
red pepper flakes, to taste

Directions

  1. Preheat oven to 400F. Cut four 15 inch squares of parchment paper.
  2. Lay each fillet on a piece of parchment paper and season with salt and pepper. Pour half the coconut milk over fillets, divided evenly.
  3. Layer red onion through red pepper flakes. Pour remainder of coconut milk over top, dividing evenly over fillets.
  4. Fold top and secure ends. (All I had was a few safety pins.)
  5. Cook 15 to 17 minutes until the fish is opaque.
  6. Open packets and slide onto plate.


Nutrition Facts
4 Servings
Amount Per Serving

Calories 242.1
Total Fat 5.1 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.2 g
Cholesterol 46.5 mg
Sodium 160.8 mg
Potassium 1,346.3 mg
Total Carbohydrate 14.9 g
Dietary Fiber 6.9 g
Sugars 3.0 g
Protein 36.5 g

Vitamin A 86.2 %
Vitamin B-12 25.9 %
Vitamin B-6 42.3 %
Vitamin C 332.9 %
Vitamin D 0.0 %

See the original recipe: http://www.floridacoastalcooking.com/search/label/Thai
Vitamin E 22.2 %
Calcium 29.4 %
Copper 7.7 %
Folate 34.5 %
Iron 18.5 %
Magnesium 43.0 %
Manganese 27.2 %
Niacin 47.8 %
Pantothenic Acid 14.8 %
Phosphorus 44.8 %
Riboflavin 19.5 %
Selenium 82.6 %
Thiamin 14.0 %
Zinc 9.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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