Grilled snapper curry

Ingredients

1. 1/2 teaspoon coconut extract
2. 1 cup low-fat soy milk (or skim milk)
3. 1 teaspoon cornstarch
4. 1/2 teaspoon fennel seed
5. 1 tablespoon turmeric
6. 1 teaspoon ground coriander
7. 1 teaspoon ground cumin
8. 1 teaspoon paprika
9. 1 teaspoon canola oil
10. 2 tablespoons minced ginger
11. 2 cloves garlic, minced
12. 1 cup sliced onion
13. 1 cup sliced red bell pepper
14. 1 poblano pepper, sliced
15. 2 cups sliced celery
16. 2 cups sliced bok choy
17. 4 six-ounce red snapper fillets
18. Black pepper to taste

Directions

In a small bowl, mix together the coconut extract, soy milk, cornstarch and spices. Set aside.

In a large skillet over medium-high, add oil and saute ginger, garlic, onion, peppers, celery and bok choy for a few minutes, until softened and lightly browned. Add milk and spice mixture to pan and stir to combine. Heat gently. Do not boil. Remove from heat.

Grill or broil snapper until it reaches an internal temperature of 145 F (about 10 minutes). Serve each fillet with 1 1/2 cups of vegetables and sauce. Season with black pepper according to taste.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.