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You already know how important it is to have a heart that is healthy. Here’s something for you to think about: if your heart is unhealthy then the rest of your body won’t be healthy. You already know that if you want your heart to be healthy, you must adopt a good and healthy lifestyle and get regular exercise. Still, are you aware that there are a number of foods that have been proven to help you improve the health of your heart? If you would like to know what to eat to improve your heart health, continue reading.
Fish is one of the heartiest meats you can consume. You’re probably already aware of this since your health care provider has told you to ingest some fish at least two or three times every week. This is basically true if you’ve got heart problems or if your heart is not healthy. Fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try eating fish at least two times each week.
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We hope you got benefit from reading it, now let’s go back to grouper fillets with ginger and coconut curry recipe. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
- Use 2 grouper fillets (about 6 ounces each), skin removed
- Get Kosher salt and black pepper
- Take 2 teaspoons olive oil
- Get 1/2 spring onion (or the white portion of 1 large leek)
- Take 1/2 tablespoon minced fresh ginger
- Get 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
- Get 1/2 small carrot, peeled and julienned
- Use 1/4 cup snow peas, julienned
- Get 1/2 (13 ounce) can full-fat coconut milk
- Provide 1/2 tablespoon red curry paste, plus more if needed
- Prepare 1/8 cup cilantro leaves, for garnish
Steps to make Grouper Fillets with Ginger and Coconut Curry:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
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