Grouper with Coconut-Cilantro Sauce
Avocado and Radish Salad with Citrus Vinaigrette
Ingredients
- 1 (13.5-oz) can coconut milk
- 1 cup packed fresh cilantro leaves
- 2 Tbsp minced ginger
- 2 cloves garlic, cut in half
- 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
- 3 Tbsp orange juice
- 3 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- ¾ cup sliced radishes
- 2 avocados, pitted and sliced
Side Dish Instructions
- Whisk together orange juice, oil and salt and pepper to taste in a serving bowl. Add remaining ingredients, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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