Coconut Curry Fish with Zucchini

Key Ingredients:

• 1 lb white fish fillets (cod, halibut, tilapia, or mahi-mahi)
• 1 tablespoon olive oil or avocado oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder (mild or spicy, your choice)
• 1 teaspoon ground turmeric
• 1 can (13–14 oz) full-fat coconut milk
• 1 medium zucchini, sliced into rounds or half-moons
• 1 sliced red pepper
• Shitake mushrooms
• Can of corn
• Salt and black pepper, to taste
• Optional: fresh cilantro or parsley for garnish
• Optional: red pepper flakes for heat
• Optional: lime wedges for serving

How to Make Coconut Curry Fish with Zucchini

Step 1: Sauté the aromatics

Heat oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.

Step 2: Build the curry sauce

Stir in the curry powder and turmeric, letting the spices bloom for about 30 seconds. Slowly pour in the coconut milk, stirring to combine. Season lightly with salt and pepper.

Step 3: Add the zucchini

Add sliced zucchini to the skillet and simmer for 3–5 minutes, until just tender but not mushy.

Step 4: Cook the fish

Nestle the fish fillets into the sauce. Spoon some sauce over the top, cover, and simmer for 6–8 minutes, or until the fish flakes easily with a fork.

Step 5: Finish and serve

Taste and adjust seasoning. Garnish with fresh herbs and serve warm with cauliflower rice, jasmine rice, or on its own for a lighter meal.

Optional as in the video:

🧂 How to Bake It in Foil (Step-by-Step)

1. Preheat oven to 375°F.

2. Lay a large piece of foil on a baking sheet.

3. Place zucchini in the center and lightly season.

4. Add fish fillets on top of the zucchini.

5. Pour coconut curry sauce over everything.

6. Fold foil into a sealed packet (leave a little space for steam).

7. Bake 20–25 minutes.

8. Carefully open foil (steam will escape).

9. Optional: Broil uncovered for 2–3 minutes if you want slight browning.