An abundance of spices and fresh ingredients make this Island Fish Curry a fantastic choice for dinner tonight! Linda Eckhardt, from the Silver Cloud Diet, just knows how to pair ingredients, and this elegant yet simple curry is no exception. Enjoy!

Island Fish Curry


1 tablespoon coconut oil
4 cod OR snapper fillets (about 6 ounces each), cut into large bite-sized pieces
sea salt and cracked black pepper
4 cloves garlic, smashed
1 tablespoon fresh ginger, peeled and grated
1/2 cup diced yellow onion
1 1/2 cups canned coconut milk
3 tbsp fresh lime juice + grated zest of a lime
1 teaspoon Thai chili paste sauce
1 teaspoon Thai fish sauce
1 teaspoon turmeric
4 plum tomatoes, diced
1/2 red bell pepper, cored, seeded and diced
1/2 green bell pepper, cored, seeded and diced
1 bag (10 oz) baby spinach, washed and chopped
1/2 cup fresh cilantro, chopped


Heat oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side down) 2 or 3 minutes. Remove fish from skillet. Return skillet to heat; cook garlic, ginger, and onion until tender. Add coconut milk, lime juice, zest, Thai chili paste, fish sauce, and turmeric. Bring to a boil. Taste and adjust seasonings, then add fish; simmer 1 minute. Stir in tomatoes, peppers, spinach and cilantro. Heat to a boil. Serve in soup bowls.

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*