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| Ingredients: |
2 pounds northern pike fillet, cut in 2 inch cubes
1 sweet bell pepper
1 medium onion, julienned
1/2 can carrot, julienned
1/2 cup celery, chopped
1/4 cup olive oil
2 tablespoons lemon juice
4 ounces vegetable broth
4 ounces coconut milk
3 teaspoons curry powder
1 teaspoon tumeric
4 cups rice
salt and pepper, to taste |
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| Cooking Instructions: |
Prepare rice according to package direction.
Take several tablespoons of olive oil to lightly coat fish.
Sprinkle with rumeric on both sides and salt if you like.
Place in baking dish sprinkle with lemon juice.
Bake at 400 till fish starts to flake slightly.
While fish is in the oven, sautee vegetables in remaining oil, leave a little crunch to them add broth, curry powder, reduce heat to simmer add fish, rinse fish baking dish with coconut milk to deglaze pan. Add coconut milk to fish and veggie mixture simmer till fish starts to flake. Place in serving dish and serve with rice fresh fruit and flat bread on side. |
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