Fresh whole foods and a jar of Thai green curry paste are all you need for a healthy lunch or dinner. This meal consists of pan-seared white fish and a tasty textural salad made with edamame, cucumber, lettuce, and scallions. Both are brought together with green curry paste. The affordable, versatile ingredient is used as a marinade for the fish and in the salad dressing. It adds a spicy, complexly flavoured kick that ties the two together for a cohesive meal. The fish is flavourful and nicely browned on the exterior, while the salad is fresh. Overall, a very nourishing and well-composed dish.

Instructions

Rinse the fish fillets and pat them dry.
Whisk the curry paste, half the olive oil, and lime juice together in a bowl. Brush the fillets with this mixture and marinate in the refrigerator for 15 minutes.
Meanwhile, transfer the chopped cucumber to a colander, sprinkle with salt, toss, and leave to drain as the fish marinates.
Add the edamame, lettuce, and sliced scallion to a salad bowl. Whisk the dressing ingredients in a separate bowl and set aside.
Heat the remaining oil in a skillet over medium-high heat.
Add the fillets (skin side down if using skin-on fillets) and cook for 5 minutes per side or until nicely browned with opaque flesh.
Remove the fish from the heat.
Finish the salad. To finish, pat the cucumber dry, add it to the salad bowl, and drizzle with half the dressing.
Plate the fish alongside the salad or dice it up and arrange it on top. Feel free to drizzle everything with the remaining dressing.
Serve.

Nutrition Facts

Calories

579.75

Fat (grams)

42.38

Carbs (grams)

12.41

Fiber (grams)

3.87

Protein (grams)

39.98

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