Curry Teriyaki Fish With Tropical Asian Slaw

(from staceydan’s recipe box)

Categories: Fish

Ingredients

  • ASIAN SLAW:
  • 1/4 cup fresh basil, thinly sliced
  • 1/2 cup sliced mango, cut into bite-size pieces
  • 1/2 cup crushed pineapple (with juice)
  • 1/3 cup Asian salad dressing
  • 1 (10-oz) bag angel hair coleslaw
  • 1 cup wonton strips
  • CURRY TERIYAKI FISH:
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon canola oil
  • 4 fish fillets (such as mahi, snapper, or halibut; 1 1/2 lb)

Directions

  1. ASIAN SLAW:

  2. Whisk together pineapple and dressing.
  3. Combine remaining ingredients.
  4. Add dressing; toss and serve.

  5. CURRY TERIYAKI CHICKEN:

  6. Whisk together teriyaki sauce, coconut milk, and curry paste until blended.
  7. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook 3–5 minutes on each side or until 145°F and fish flakes easily.
  8. Add sauce to pan; cook 1 more minute just to develop flavor. Serve.

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