|1 tbsp • Olive oil|
|1/2 cup • sliced shallots|
|1 tbsp • minced garlic|
|1 tbsp • minced ginger|
|1/2 tbsp • Curry powder|
|14 oz • regular or lite coconut milk|
|1-2 tbsp • fish sauce|
|1-2 tbsp • minced cilantro|
|1/2 tsp • garam masala|
|• Chicken broth|
|4 • Alaska Cod fillets (4 oz. each), fresh, thawed or frozen|
|1/4 cup • Heavy cream|
|10 oz • Baby spinach|
|Cayenne pepper to taste|
In a large (12-inch) nonstick pan or stockpot, heat olive oil, shallots, garlic, ginger and curry over medium heat. Cook and stir 3 to 4 minutes until shallots are soft. Stir in coconut milk, fish sauce, cilantro, garam marsala and chicken broth. Bring to a simmer; cook 3 to 5 minutes. Rinse any ice glaze from frozen Alaska Cod fillets under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove fillets; cover and keep warm.
Turn heat to high; reduce liquid by half, cooking about 5 minutes. Add cream and spinach, cover and cook until wilted.
To serve, portion 1/4 of spinach onto plate or shallow bowl, top with a seafood portion and sprinkle with cayenne pepper.