Coconut Curry Fish Kabobs

Ingredients

Kabobs:

2 limes, zest& juice

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 garlic cloves, minced

2 teaspoons red pepper flakes

1/4 teaspoon sea salt

1 bay leaf

1 1/2 pounds fish fillets

1 inch red pepper, cut into 1 pieces

1 inch red onion, cut into 1 wide wedges

Sauce:

3 tablespoons ginger, minced

3 tablespoons fresh lime juice

1 can coconut milk (Native Forest is BPA free)

2 tablespoons curry powder

1/8 teaspoon red pepper flakes

1 tablespoon ground flaxseeds

1/2 cup cilantro, divided (1/4 cup puréed into sauce, the other mixed in at end)

1/4 cup coconut flakes

2 teaspoons Himalayan or sea salt

For the quinoa:

1 1/2 cups vegetable stock

1/2 cup red or black quinoa

1/4 cup fresh mint, minced

1/4 cup cilantro, minced

Preparation

Preheat oven to 375 degrees

In a 9x13 glass dish combine lime juice, olive oil, sesame oil, garlic, red pepper flakes, salt and bay leaf.

With a sharp knife remove the skin from the fish and cut into 1 inch cubes. Assemble the kabobs alternating between fish, red pepper, and onions. Add kabobs to the marinade and let sit refrigerated for 30 minutes.

Bring the quinoa and vegetable stock to a boil on medium high heat in a large sauce pan.

Reduce heat to medium low and simmer quinoa for 20-25 minutes or until stock is completely absorbed, may need to add more stock if quinoa is too dry.

Remove from heat and let cool for 10-15 minutes. Fold mint and cilantro into quinoa and set aside.

Combine all ingredients for the sauce in a blender, reserve ¼ cup cilantro for later use.

Blend on high until sauce is smooth. Mince the remaining cilantro and add to sauce.

Place kabobs on a baking sheet, coating with extra marinade.

Bake for 15-20 minutes or until fish is flaky and vegetables are tender. Serve with quinoa and sauce.

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Tags:

gluten free

kabob

fish

curry

Yield:

4.0 servings

Added:

Wednesday, July 6, 2011 - 12:03pm

Creator:

Shoshanna Levy

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