Hello beautiful people!

It is I, your favorite foodie, rising from the dead!

Today, I am here to share with you something delicious I made last night.

If you like curry and fish, you’re going to want to keep reading.

For this recipe, you will need: 1lb of halibut (you can also use cod, tilapia, or shrimp), 2 tbsp of red curry paste, 2 tbsp coconut oil, 1/2 each of a yellow onion (chopped), 2 tbsp of lemon grass, 1 can of coconut milk (unsweetened), a one inch piece of fresh ginger (peeled and grated), 2 tbsp of fish sauce, the juice + zest of 1 lime (I recommend buying 2 so you have one for serving), 1/2 cup of fresh cilantro (finely chopped), 3 cups of cooked white rice, the seeds from 1 pomegranate and toasted coconut flakes for serving.

Heat the coconut oil in a skillet on high and begin sautéing the onion in it for about 5 minutes.

Add the curry paste, lemon grass, and ginger. Cook until fragrant, typically about 1 more minute.

Stir in the coconut milk and fish sauce and bring to a boil.

Add the fish into the pan and reduce heat to medium.

Cook the fish for 3-4 minutes on each side (for a total of 6-8 minutes) until its all cooked through (For halibut, this is an internal temperature of 130-135°F).

Take the skillet off the heat and stir in the lime juice and zest, along with the cilantro.

Serve over rice with extra lime, pomegranate, and coconut flakes for garnish.