Chilean Sea Bass with Coconut Green Curry

Curry, coconut milk and cilantro provide a burst of flavors in this exotic dish. Chilean sea bass (or any variety of white fish)  in this fresh take on the traditional Indian recipe. The mild flavor of the fish balances the spicy curry sauce for a mouthwatering taste.

Chilean Sea Bass in Green Curry

• 1 tbsp. canola oil
• 1 red onion, chopped
• 1 tbsp. green curry paste
• 1 can light coconut milk, I really like the Trader Joe's brand 
• 1/2 lb. green beans, trimmed and cut into 1.5-inch lengths
• 1 1/2 lbs. Chilean sea bass (substitute striped bass, halibut or cod) fillet, skinned and boned
• 1 1/2 cups jasmine rice, cooked according to package directions

Heat oil over medium heat. Add red onion and saute until softened (three minutes). Stir in green curry paste and coconut milk. Reduce heat to low and simmer for five minutes. Add green beans and cook for two minutes. Add Chilean sea bass and simmer gently until cooked throughout, about five to eight minutes. Stir in the chopped cilantro. Transfer to a warmed platter and garnish with cilantro. Serve immediately with hot rice. Makes about 4 servings