Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

YOUR SOLIN GENERATED RECIPE

Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

Savor a vibrant dish that pairs delicately seared tilapia with tender roasted pumpkin cubes, all enveloped in a fragrant coconut curry sauce inspired by Sri Lankan flavors. The aromatic blend of curry paste, ginger, garlic, and red onion creates a delightful balance with the natural sweetness of pumpkin and delicate fish, making for a truly enticing dinner experience.

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NUTRITION

433kcal
Protein
48.3g
Fat
18.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

173g Tilapia Fillet (approx. 6.1 oz)

1.5 cups diced Pumpkin

1/4 cup Light Coconut Milk

2 tsp Coconut Oil

1 tbsp Curry Paste

1/4 medium Red Onion, diced

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tsp Turmeric Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced pumpkin with a pinch of salt, pepper, and half of the turmeric powder.

  • 2

    Spread the pumpkin on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the tilapia fillet with salt, pepper, and the remaining turmeric powder.

  • 4

    In a skillet, heat 1 tsp of coconut oil over medium-high heat. Sear the tilapia for about 3-4 minutes per side until it develops a golden crust and is just cooked through. Remove and set aside.

  • 5

    In the same skillet, add the diced red onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.

  • 6

    Stir in the curry paste and let it bloom for about 30 seconds.

  • 7

    Pour in the light coconut milk and add the remaining 1 tsp of coconut oil. Allow the sauce to simmer gently for 3-4 minutes; adjust seasoning with salt and pepper.

  • 8

    To serve, plate the roasted pumpkin, place the seared tilapia on top, and drizzle the warm coconut curry sauce over the fish. Enjoy the vibrant, aromatic fusion of flavors!

Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

YOUR SOLIN GENERATED RECIPE

Seared Fish with Roasted Pumpkin and Coconut Curry Sauce

Savor a vibrant dish that pairs delicately seared tilapia with tender roasted pumpkin cubes, all enveloped in a fragrant coconut curry sauce inspired by Sri Lankan flavors. The aromatic blend of curry paste, ginger, garlic, and red onion creates a delightful balance with the natural sweetness of pumpkin and delicate fish, making for a truly enticing dinner experience.

NUTRITION

433kcal
Protein
48.3g
Fat
18.7g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

173g Tilapia Fillet (approx. 6.1 oz)

1.5 cups diced Pumpkin

1/4 cup Light Coconut Milk

2 tsp Coconut Oil

1 tbsp Curry Paste

1/4 medium Red Onion, diced

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tsp Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced pumpkin with a pinch of salt, pepper, and half of the turmeric powder.

  • 2

    Spread the pumpkin on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the tilapia fillet with salt, pepper, and the remaining turmeric powder.

  • 4

    In a skillet, heat 1 tsp of coconut oil over medium-high heat. Sear the tilapia for about 3-4 minutes per side until it develops a golden crust and is just cooked through. Remove and set aside.

  • 5

    In the same skillet, add the diced red onion, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.

  • 6

    Stir in the curry paste and let it bloom for about 30 seconds.

  • 7

    Pour in the light coconut milk and add the remaining 1 tsp of coconut oil. Allow the sauce to simmer gently for 3-4 minutes; adjust seasoning with salt and pepper.

  • 8

    To serve, plate the roasted pumpkin, place the seared tilapia on top, and drizzle the warm coconut curry sauce over the fish. Enjoy the vibrant, aromatic fusion of flavors!