Curried Fish and Red Peppers Over Broccoli Recipe | @Atkins
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Curried Fish and Red Peppers Over Broccoli Recipe

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Atkins Curried Fish and Red Peppers Over Broccoli
8.1g
Net Carbs
Prep Time: 10 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
43.3g

Protein

17.5g

Fat

0.9g

Fiber

354.3cal

Calories

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INGREDIENTS

  • 32 oz Tilapia
  • 6 cup flowerets Broccoli Flower Clusters
  • 1 1/2 cup Coconut Cream, canned
  • 0 1/2 tbsp Roasted Red Chili Paste
  • 2 tsp Ginger
  • 1 1/2 tbsp Fish Sauce
  • 3 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 3 cup, sliced Red Sweet Pepper
  • 0 1/2 fl oz Fresh Lime Juice

DIRECTIONS

  1. Lightly season fish with salt and freshly ground black pepper. Set aside.
  2. 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.
  3. 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.

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