Coconut Curry Fish Kabobs
By: Shoshanna Levy
Published: Wednesday, July 6, 2011 - 12:03pm

Ingredients




Kabobs:
2 limes, zest& juice
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons red pepper flakes
1/4 teaspoon sea salt
1 bay leaf
1 1/2 pounds fish fillets
1 inch red pepper, cut into 1 pieces
1 inch red onion, cut into 1 wide wedges
Sauce:
3 tablespoons ginger, minced
3 tablespoons fresh lime juice
1 can coconut milk (Native Forest is BPA free)
2 tablespoons curry powder
1/8 teaspoon red pepper flakes
1 tablespoon ground flaxseeds
1/2 cup cilantro, divided (1/4 cup puréed into sauce, the other mixed in at end)
1/4 cup coconut flakes
2 teaspoons Himalayan or sea salt
For the quinoa:
1 1/2 cups vegetable stock
1/2 cup red or black quinoa
1/4 cup fresh mint, minced
1/4 cup cilantro, minced

Preparation

1 Preheat oven to 375 degrees 2 In a 9x13 glass dish combine lime juice, olive oil, sesame oil, garlic, red pepper flakes, salt and bay leaf. 3 With a sharp knife remove the skin from the fish and cut into 1 inch cubes. Assemble the kabobs alternating between fish, red pepper, and onions.  Add kabobs to the marinade and let sit refrigerated for 30 minutes. 4 Bring the quinoa and vegetable stock to a boil on medium high heat in a large sauce pan. 5 Reduce heat to medium low and simmer quinoa for 20-25 minutes or until stock is completely absorbed, may need to add more stock if quinoa is too dry. 6 Remove from heat and let cool for 10-15 minutes. Fold mint and cilantro into quinoa and set aside. 7 Combine all ingredients for the sauce in a blender, reserve ¼ cup cilantro for later use. 8 Blend on high until sauce is smooth. Mince the remaining cilantro and add to sauce. 9 Place kabobs on a baking sheet, coating with extra marinade. 10 Bake for 15-20 minutes or until fish is flaky and vegetables are tender. Serve with quinoa and sauce.