|Green fish curry with kabocha squash|
I've been pretty pleased with Costco's selection and quality. They often have wild salmon or steelhead. My husband likes the Dover sole. We also buy the large trays of tilapia filets, which I like because they're versatile. Sometimes I flour and pan-fry them, but because they're firm and meaty, often I include them in a stew or soup, like this green fish curry.
My eight-year-old wouldn't eat it, but I've given up trying to please him. He's going through a picky period and often prefers a bowl of cereal or a toasted cheese sandwich to whatever I've made for dinner. His loss. More for us.
Note: I use a bottled green curry paste I bought at an Indian grocery store. It's different from a thai green curry paste - it's got more fresh herbs (cilantro, mint) and less ginger. I must apologize: I can't remember the brand, threw away the jar and can't find any similar products online to which to link. However, it's relatively easy to make your own - just put cilantro, fresh mint, garlic, ginger, a jalapeno, some olive oil, and lemon or lime juice in the mini-chopper, and that's a pretty good approximation.
Fish curry with kabocha squash
- 1 Tbsp olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (any color; I used part red and part orange)
- 3 cloves garlic, thinly sliced
- 1 can coconut milk
- 1 cup water
- 3 Tbsp Indian green curry paste
- 1/2 kabocha squash, seeded and diced (leave skin on)
- 2 lbs tilapia filets
- 1/3 cup fresh lime juice (4-5 large limes)
- 1/4 cup fresh chopped basil, cilantro or mint, or a combination
Add the tilapia filets to the liquid, cover, and simmer another 15 minutes, until the fish is tender and flakes easily. Stir in the lime juice and chopped herbs. Serve immediately over rice.