Coconut-Curried Lionfish | Food Trends | Whole Foods Market

Lionfish has firm, white flesh that is slightly buttery in taste. For many it resembles grouper or mahi mahi, while others liken it to mild snapper. The difference in taste relies not only on the method of preparation, but also on what that particular lionfish ate. While lionfish does have spines, your local fishmonger will remove them and filet the fish, so all you need to do is choose how to cook it. Find the recipe for Coconut-Curried Lionfish here http://www.wholefoodsmarket.com/recip... and learn more about lionfish here http://www.wholefoodsmarket.com/blog/....

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Serves 4
Ingredients:
1 tablespoon coconut oil or expeller-pressed canola oil
1 white onion, thinly sliced
1 1/2 tablespoon Thai red curry paste, or to taste
1 cup light coconut milk
1 teaspoon sugar
1/4 teaspoon fine sea salt
1 1/4 pound boneless, skinless lionfish fillet, cut into 1 1/2-inch chunks
5 cups (about 3 ounces) baby spinach leaves
1 tablespoon fish sauce
Juice of 1 lime
1/4 cup fresh cilantro leaves

Method:
Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 6 minutes. Stir in curry paste and cook for 30 seconds. Stir in coconut milk, sugar and salt, stirring until curry is dissolved, and bring to a simmer. Add fish, cover the pan and simmer for 3 minutes. Carefully stir in spinach and fish sauce. Simmer until spinach is just wilted and fish is cooked through, 3 to 5 minutes more. Sprinkle with lime juice and cilantro and serve.

Nutritional Info:
Per Serving: 240 calories (100 from fat), 11g total fat, 7g saturated fat, 80mg cholesterol, 680mg sodium, 10g carbohydrates, (2 g dietary fiber, 3g sugar), 24g protein.

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