2 tsp. (2 cloves) minced garlic 2 green onions, sliced (about 1/4 c.) 1 Tbsp. olive oil 1/2 c. dry white wine 3 Tbsp. tomato paste 1-1/2 Tbsp. garam masala (or sweet curry powder) 1 tsp. sea salt 1 can (15 oz.) regular or light coconut milk 4 Alaska Cod fillets (6 to 8-oz. ea.), fresh, thawed or frozen 4 c. cooked jasmine/brown rice or stir-fry vegetables
What to do:
1. In a large (12-in.) nonstick pan or stockpot, cook garlic and green onions in oil over medium heat for 1 min. Stir in wine; continue cooking 1 min. 2. Stir in tomato paste, garam masala and salt until smooth; add coconut milk. Turn heat to high and cook just until boiling. 3. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add fillets to sauce, spooning sauce over fillets. Return heat to a simmer. 4. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Serve fillets with rice or vegetables and coconut sauce.
