Grilled snapper curry Mayo Clinic

Grilled snapper curry Mayo Clinic

Grilled snapper curry - Mayo Clinic

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Grilled snapper curry

Print Products and services By Mayo Clinic Staff

Dietitian s tip

Instead of coconut milk, this curry uses coconut extract and low-fat soy milk or skim milk.

Number of servings

Serves 4 Low FatHealthy carb

Ingredients

1/2 teaspoon coconut extract 1 cup low-fat soy milk (or skim milk) 1 teaspoon cornstarch 1/2 teaspoon fennel seed 1 tablespoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon canola oil 2 tablespoons minced ginger 2 cloves garlic, minced 1 cup sliced onion 1 cup sliced red bell pepper 1 poblano pepper, sliced 2 cups sliced celery 2 cups sliced bok choy 4 six-ounce red snapper fillets Black pepper to taste

Directions

In a small bowl, mix together the coconut extract, soy milk, cornstarch and spices. Set aside. In a large skillet over medium-high, add oil and saute ginger, garlic, onion, peppers, celery and bok choy for a few minutes, until softened and lightly browned. Add milk and spice mixture to pan and stir to combine. Heat gently. Do not boil. Remove from heat. Grill or broil snapper until it reaches an internal temperature of 145 F (about 10 minutes). Serve each fillet with 1 1/2 cups of vegetables and sauce. Season with black pepper according to taste.

Nutritional analysis per serving

Serving size 1 fillet and 1 1 2 cups sauced vegetables

Total carbohydrate 17 gDietary fiber 4 gSodium 160 mgSaturated fat 1 gTotal fat 4 gTrans fat 0 gCholesterol 54 mgProtein 34 gMonounsaturated fat 1 gCalories 240Added sugars 0 gTotal sugars 8 g

DASH Eating Plan Servings

Vegetables 2 Meats, poultry and fish 4 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 2 Vegetables 2

Diabetes Meal Plan Choices

Meat and meat substitutes 4 Nonstarchy vegetables 4 Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet March 19, 2019

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