Ingredients

1 lime, for zest/juice (1 tablespoon)
1/2 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 tablespoons unsalted butter
1/3 cup prediced onions
3 fresh garlic cloves
4 cod (snapper or mahi) filets, 20–24 oz (thawed)
1 tablespoon fish sauce

Prep

• Zest lime (1 tablespoon); place in shallow bowl.
• Squeeze lime for juice (1 tablespoon).

Steps

1. Stir salt, curry powder, coriander, and cumin into zest, then set aside.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add onions and garlic; cook and stir 2–3 minutes or until onions begin to soften.
3. Check fish for bones. Coat both sides of fish with curry mixture. Move garlic and onions to outer edge of pan. Add fish to middle of pan; cook 3–4 minutes on first side or until lightly browned.
4. Turn fish. Pour lime juice over fish; stir in fish sauce. Cover and cook 3–4 more minutes and until 145°F (or fish separates easily). Serve.

Ingredients

1 3/4 cups water
1 cup basmati rice
1 (0.75-oz) package fresh mint
1/3 cup shredded coconut
1 cup evaporated milk
1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 lime, for juice

Steps

1. Place water in medium saucepan; cover and bring to boil on high for rice.
2. Stir rice into boiling water. Cover and reduce heat to low; cook 15 minutes (do not stir).
3. Place mint (leaves only) and coconut in food processor (or blender); pulse 10 seconds to coarsely chop. Add milk, salt, and cumin; pulse 20–30 seconds to blend.
4. Remove rice from heat. Squeeze juice of one-half lime into coconut mixture; pulse 5–10 more seconds to blend. Stir mixture into rice and serve.