Coconut Curry with Fish, Green Peppers, Onions and Basil

How to prepare a quick and decadent lunch for one:

1/2 onion
1/2 green pepper
1 fish filet, tilapia or other white fish
1/2 c. coconut milk
1 Tablespoon Yellow curry paste
1 Tablespoon chopped fresh Basil

1 Tablespoon Oil

1 Tablespoon Butter
salt or fish sauce
pinch of sugar

Start by chopping up a 1/4 to a 1/2 of an onion, add to a heated pan with a Tablespoon of olive oil or coconut oil

While that is cooking, slice up a half of a green pepper, thinly sliced, add to the
onions.

Cook until you like it, flash heated or caramelized and brown.  I like the onions to caramelize, which is why I add the peppers later.  I like the peppers to be more fresh.

Place the cooked vegies into the bowl that you will eat from and set aside

Add 1 Tablespoon of butter to the same, still hot, saucepan.  (Fish is always the very best fried in butter rather than other oils).

When the butter starts to turn brown add the filet of Tilapia (or other white, light fish)
Fry on high heat 2-6 minutes on each side depending on how thick your filet is.  Don't overcook it.  Remove from pan, place on top of vegetables.

In a small saucepan (or in the microwave) heat 1/2 cup of coconut milk with 1 Tablespoon of Yellow Thai Curry (or any curry paste). Season to taste by adding a pinch of sugar and salt, or instead of salt, a teaspoon of fish sauce if you have it.

Push over to the side of the bowl and add an equal portion of prepared rice or rice noodles to the dish as you prefer.

Pour the coconut curry over the top and sprinkle with fresh basil.

mmmmm tasty, light and healthy.

This dish is also great with Shrimp cooked the same way.  If you like it spicier use a Pasilla pepper instead of a green pepper.

Fresh Dried Fruit Salad Dressing

Dried fruit on the back of your cupboard shelf? Here is an easy way to utilize it to make a tangy, fresh dressing, perfect for summer salads mmmmmm! 

Soak 1/2 cup of whatever dried fruit you have in HOT water (I happened to have dried cherries lurking in my cupboard). Blend it with 1/2 cup lemon juice, 1/2 cup olive oil and a clove of garlic, 1/2 to 1 teaspoon salt, plenty of pepper. Adjust oil/lemon juice to how you like it. To make it savory, add a dollop of dijon mustard. To make it sweeter add a tablespoon of any jam or a teaspoon of honey. If you have any fresh herbs you can add them or top your salad with them.