SEA BASS WITH COCONUT-CURRY SAUCE

INGREDIENTS

    • 1 tablespoon vegetable oil
    • 1 medium onion, thinly sliced
    • 4 garlic cloves, minced
    • 4 teaspoons curry powder
    • 2 13 1/2- to 14-ounce cans unsweetened coconut milk
    • 1 cup chicken stock or canned low-salt chicken broth
    • 2 medium carrots, peeled, cut into matchstick-size pieces
    • 4 5- to 6-ounce sea bass fillets
    • 4 green onions, thinly sliced

PREPARATION

    1. Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
    2. Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

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