Categories: Fish

Ingredients

• ASIAN SLAW:
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup sliced mango, cut into bite-size pieces
• 1/2 cup crushed pineapple (with juice)
• 1/3 cup Asian salad dressing
• 1 (10-oz) bag angel hair coleslaw
• 1 cup wonton strips
• CURRY TERIYAKI FISH:
• 1/4 cup reduced-sodium teriyaki sauce
• 2 tablespoons coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon canola oil
• 4 fish fillets (such as mahi, snapper, or halibut; 1 1/2 lb)

Directions

1. ASIAN SLAW:

2. Whisk together pineapple and dressing.
3. Combine remaining ingredients.
4. Add dressing; toss and serve.

5. CURRY TERIYAKI CHICKEN:

6. Whisk together teriyaki sauce, coconut milk, and curry paste until blended.
7. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook 3–5 minutes on each side or until 145°F and fish flakes easily.
8. Add sauce to pan; cook 1 more minute just to develop flavor. Serve.

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