Grilled Fish with Greens
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | piece |
ginger
fresh, sliced |
*
|
| 1 | each |
onions
small sized, sliced |
|
| 1-2 | each |
red chili peppers
hot, seeded, sliced |
*
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | sugar |
|
| ¼ | teaspoon | turmeric |
|
| 2 | cups | coconut milk |
|
| 1 | each |
red snapper, whole fish
or similar fish, about 1 pound |
*
|
| 1 | slice |
laos
Galangal S.C. |
* |
| 2 | Stalks |
lemongrass
or two slices lemon |
*
|
| ¼ | pound |
swiss chard
or spinach, coarsely chopped |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Directions
Process the ginger, onion, chili, salt, sugar, turmeric and ¼ cup of the coocnut milk into a smooth paste.
Set aside. Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side.
Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat.
Add the laos and lemon grass and simmer for 5 minutes, stirring frequently.
Add the fish and greens, cook for 15 minutes basting occasionally.
Serve warm.
Serves 4 with rice and other dishes.
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