CURRIED ALASKA POLLOCK and RICE

Prep Time: 5 minutes Cook Time: 20 minutes Servings: 4

3 cups Jasmine or Basmati rice, cooked
1 to 2 teaspoons red curry paste
1 can (14 oz.) lite coconut milk
1/4 cup chopped fresh basil OR 1 Tablespoon dried basil
1 can (8 oz.) bamboo shoots, drained
½ cup frozen peas
3 Tablespoons fish sauce
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 cup water
1 teaspoon paprika
4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil

Prepare rice according to package directions; keep warm.

In small saucepan, blend curry paste, coconut milk, basil, bamboo shoots, peas, fish sauce, and sugar. Simmer for 5 minutes. Blend together cornstarch and water. Whisk cornstarch and paprika into curry sauce and simmer 5 minutes more; keep warm.

Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated pan and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over; cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout.

Serve each fillet with 3/4 cup of sauce and rice.

Nutrients per serving: 515 calories, 12g total fat, 6g saturated fat, 20% calories from fat, 52mg cholesterol, 35g protein, 69g carbohydrate, 6g fiber, 1259mg sodium, 45mg calcium and .4g omega-3 fatty acids.

Variation: Substitute Alaska Cod or Sole fillets for Alaska Pollock.