1 1/2 pounds fish fillets (flounder, salmon or other mild-flavored fish)
Coarsely ground black pepper, to taste
1 tablespoon olive oil
1 can (15 ounces) sliced potatoes, drained
1 can (14 1/2 ounces) low-sodium chicken broth
1 teaspoon chopped garlic
1 cup canned, light coconut milk
2 teaspoons canned Thai green curry paste
2 tablespoons chopped parsley

Preparation Time: Approximately 20 minutes

Cook Time: Approximately 15 minutes

Season fish fillets with pepper. Heat oil in a large skillet and brown fish on both sides. Add potatoes, broth and garlic to the skillet and simmer until the fish flakes with gentle pressure, about 5 minutes. Transfer fish and potatoes to a warm platter. Over high heat, reduce liquid in the pan by about half. Stir in coconut milk and curry paste. Simmer until lightly thickened. Stir in parsley and pour over fish and potatoes.

Servings: 4

Submitted by: Canned Food Alliance