Curried Fish and Red Peppers Over Broccoli
8.1g
Net Carbs
43.3g
Protein
17.5g
Fat
0.9g
Fiber
354
Calories
Ingredients:
- 1 1/2 tablespoons Fish Sauce
- 1 1/2 cups Coconut Cream, canned
- 6 cup flowerets Broccoli Flower Clusters
- 1/2 tablespoon Roasted Red Chili Paste
- 3 cups sliced Red Sweet Pepper
- 3 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 fluid ounce Fresh Lime Juice
- 2 teaspoons Ginger
- 32 ounces Tilapia
Directions:
- Lightly season fish with salt and freshly ground black pepper. Set aside.
- Prepare a medium pot to boil water fitted with a steamer basket. Once the water boils, steam the broccoli until it is crisp-tender; about 5-10 minutes. While broccoli is steaming prepare the fish and sauce.
- In a large sauté pan over medium-high heat add the coconut milk, chili paste, minced ginger, lime juice, fish sauce, granular sugar substitute and bell peppers. Mix to combine sauce ingredients, continue to heat until it boils then add the fish. Cook the fish using the sauce to baste every 2-3 minutes until the flesh is opaque and flakes easily. Remove fish to a plate and continue to reduce sauce over the heat until it thickens slightly. Return fish to pan to rewarm 2-3 minutes, add the lime juice then serve immediately over the broccoli.
