THAI-STYLE ALASKA COD with SPRING VEGETABLES

Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4

1-1/2 teaspoons Thai red curry paste OR 2 teaspoons curry powder
1 Tablespoon fish sauce OR oyster sauce
1 Tablespoon fresh lime juice
1 Tablespoon cornstarch
1 can (14 oz.) light coconut milk
2 Tablespoons finely chopped basil OR 1 teaspoon dried basil
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
6 cups assorted fresh vegetables (asparagus, zucchini, leeks, carrots, beans, onions, etc.), cut into 1/2- to 3/4-inch slices or chunks
4 cups cooked rice, couscous or quinoa
4 sheets (12x18-inches each) aluminum foil

Heat oven to 450 ° F.

Whisk together curry paste, fish sauce, lime juice, and cornstarch until smooth. Stir in coconut milk and basil.

Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Center a fillet on each sheet of foil. Top each fillet with 1/4 vegetable mixture.

Bring up foil sides. Double fold top and one end of packet. Through open end, add 1/4 of coconut milk mixture. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake packets on a cookie sheet, 25 to 30 minutes for frozen fillets OR 20 to 25 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serve fillets, vegetables and sauce over cooked grains.

Nutrients per serving: 513 calories, 9g total fat, 5g saturated fat, 16% calories from fat, 52mg cholesterol, 34g protein, 72g carbohydrate, 5g fiber, 492mg sodium, 76mg calcium and .4g omega-3 fatty acids.

Variation: Substitute Alaska Pollock or Sole fillets for Alaska Cod. Adjust cook time for smaller fillets if necessary.