1 small zucchini, halved and cut into 1-inch chunks
1/2 small summer squash, halved and cut into 1-inch chunks
1/2 small lemon, juiced
2 Tbsp chopped cilantro, about 4 sprigs
Salt and pepper (optional)
Instructions
In a small bowl, mix together coconut milk and
water. Lightly season fish with salt and pepper if
using. Sprinkle garam masala over both sides of
fish, reserving a small pinch for vegetables.
Heat a large, nonstick skillet over medium heat.
When hot, add oil and heat until shimmering. Add
garlic and ginger and cook until fragrant, about
30 seconds. Add fish to one side of pan and
vegetables to other side. Sprinkle remaining pinch
of garam masala over vegetables. Cook fish and
vegetables about 3-4 minutes. Flip fish over and
toss vegetables; continue cooking another 3-4
minutes. Add lemon juice and coconut milk/water
mix to pan. Reduce heat to medium-low, sprinkle
fish with cilantro and let simmer until fish and
vegetables are cooked through, another 4 minutes.
Divide fish and vegetables between two plates and
serve hot.
Originally Submitted
12/22/2014
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