Simmered Curry Sea Bass

We eat a lot of fish – and sometimes my meat-loving husband isn’t totally satisfied, so I am always trying to think of ways to shake it up. Poaching fish in a vibrant and flavorful sauce is such an EASY and ONE POT way to simply prepare your fish for dinner.

SHOPPING LIST: 2 lbs. chilean sea bass, 1 lb. cherry tomatoes, 12 oz. jar Indian curry sauce, chopped garlic, garam masala, coconut oil, salt, pepper

Cut your fish into cubes and then season your fish with the garam masala and salt. In your saucepan, head 1 tB. of coconut oil over medium-high heat. Add 1 tB. of chopped garlic and the entire container of tomatoes – I chose to use the tri-color variation because it looks pretty 🙂 I should also note that while I only used tomatoes in this dish – this would be a GREAT opportunity to incorporate frozen vegetables (sliced okra and kale come to mind) before you add your fish. Sauté your tomatoes, season with salt and pepper, and continue cooking until they are blistered and soft.

Next, add the entire jar of your curry sauce. I used Maya Kaimal Madras Curry Indian Simmer Sauce – I’m a big fan of this particular brand because it has a milder flavor profile (even though it says SPICY on the jar) and clean ingredients. Once your curry sauce comes to a *simmer* add your fish and cover the pan. Reduce the heat to medium and cook for 8 minutes. When you remove the lid, your fish should look FLAKY and cooked through (like above).

You could really use any WHITE fleshed fish for this dish, or even MUSSELS, if you want to get creative. The best part is, the whole dish won’t take you more than 20 minutes from start to finish. Dishes like this are best served with rice or orzo or couscous or even roasted cauliflower so that your starch can soak up all the yummy juices. ALSO – this is a GREAT way to prepare fish in apartments. We often don’t have the best ventilation and this poaching method won’t leave any lingering remnant of the amazing fish you had for dinner last night!

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