Pan-Seared Grouper in Coconut Sauce
Balsamic Spinach Salad
Ingredients
- 1 (13.66-oz) can unsweetened coconut milk
- 1 cup packed fresh cilantro leaves
- 2 Tbsp minced ginger
- 2 cloves garlic, halved
- 1 jalapeño pepper, seeded and minced
- 1 tsp kosher salt
- 6 (8-oz) grouper fillets
- 4 Tbsp olive oil
- 2 limes, cut into wedges
Instructions
- Process coconut milk, cilantro, ginger, garlic, jalapeño, and salt in a blender until smooth.
- Sprinkle fish lightly with salt and pepper. Cook, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 3 to 4 minutes per side (depending on thickness) or until fish flakes with a fork. Remove from skillet.
- Add cilantro sauce to skillet. Cook 5 minutes or until slightly thickened. Spoon sauce over fish. Serve with lime wedges.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- ¼ cup slivered almonds
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
Side Dish Instructions
- Combine spinach and nuts in a large bowl.
- Whisk together oil and vinegar; drizzle over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
420
|
147
|
567
|
| Fat (g) | 25 | 14 | 39 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 45 | 2 | 47 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 451 | 21 | 472 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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