Red Curry Snapper

2 fillets (6 oz each) red snapper, salmon, sea bass, or tuna
1 Tbsp red- curry paste
1 cup light coconut milk
1 cup sliced shiitake or cremini mushrooms
1 small head bok choy (or 4 baby bok choy)
1/2 Tbsp brown sugar
Juice of one lime
1 tsp canola oil
Salt and pepper, to taste

1. In a small saucepan, combine the curry paste, coconut milk, and brown sugar. Cook over low heat until it thickens slightly, about 10 minutes, and add half of the lime juice.

2. Chop the bok choy into bite-sized pieces and boil them until they're slightly tender but still firm, about 5 minutes. Drain.

3. Heat the oil on medium in a sauté pan or cast-iron skillet. Salt and pepper the fillets and place them, skin side down, in the pan. Cook 4 to 5 minutes, until the skin is crisp and golden. Flip and cook 2 to 3 minutes, until the fish flakes with gentle prodding from a fork.

4. Remove the fillets from the pan and immediately add the shiitakes, bok choy, and remaining lime juice. Cook for 3 minutes. Divide the vegetables between two plates, place a fillet on top of each, and drizzle the curry sauce around the fish. Makes 2 servings

Per Serving 390 calories, 45 grams (g) protein, 23 g carbohydrates, 14 g fat (7 g saturated), 5 g fiber, 700 milligrams sodium