Spicy Fish Creole with Coconut Lime Rice

Serves	4
Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Allergy	Fish
Meal type	Lunch, Main Dish
Misc	Gourmet, Serve Hot
Occasion	Casual Party, Formal Party
Region	French
By author	Karen S Burns-Booth

An exotic Creole inspired recipe that uses fresh British fish with imaginative spicing; the spicy fish is offset by serving it with coconut rice and the each portion is only 350 calories per person with the rice. (The recipe serves 4 people) It's hard to believe that you are eating a low-calorie meal and this can be served to guests who are not dieting, as well as those who are on the 5:2 fasting diet or Weight Watchers. (One portion has 6 old WW points per serving) The recipe is a much adapted from a very old diet cookbook!

Ingredients

1 onion, peeled and diced
450g thick white fish fillets cut into chunks, such as cod, haddock, hake or coley (I used haddock)
225g tin of pineapple chunks, in natural juice or spring water (NOT syrup)
2 tablespoons tomato puree
400g tin of chopped tomatoes with chilli
1/2 teaspoon allspice
1/2 teaspoon chilli powder
2 teaspoons garam masala
1 teaspoon grated fresh ginger root
2 cloves garlic, peeled and minced

Rice

2 teaspoons finely chopped parsley or coriander
4 teaspoons desiccated coconut
grated zest and juice of 1 lime
175g long grain rice
salt and freshly ground pepper

Note

Directions

Step 1	Heat a large non-stick frying pan or wok that has a lid over medium heat, then add the onions, garlic and ginger with a little water, replace the lid and sweat for 5 minutes, or until the vegetables are soft but not coloured.
Step 2	Add the garam masala, chilli powder and the allspice and cook for a further 2 minutes with the lid on. Then add the tinned tomatoes and tomato purée. Drain the pineapple chunks, reserving the juice for another recipe and then add 150ml of water to the mixture. Simmer uncovered for 10 minutes.
Step 3	Stir in the pineapple chunks and the fish, season to taste with salt and freshly ground pepper and simmer for a further 8 to 10 minutes with the lid on.
Step 4	Meanwhile cook the rice according to the packet instructions, or in a rice cooker, and 2 to 3 minutes before the end of cooking, add the grated zest and juice of the lime along with the desiccated coconut. Cook for a further 2 to 3 minutes and just before serving, stir in the chopped parsley or coriander. Season well with salt and freshly ground pepper and serve the rice on warmed plates accompanied with the creole fish.
Step 5	Garnish with fresh lime wedges if you like.