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Chilean Seabass with Thai-spiced Mashed Yams





Yields
Makes 2 servings

Notes: Buy the curry paste in a well-stocked supermarket or Asian market.

 1 pound yams or sweet potatoes
 2 cups fat-skimmed chicken broth
 1/2 teaspoon Thai red curry paste
 1/2 pound Chilean seabass, cut into 4 equal pieces
 2 tablespoons finely shredded fresh basil leaves
  Salt
Step 1
1

Peel yams and cut into 1/2-inch chunks.

Step 2
2

In a 10- to 12-inch nonstick frying pan over high heat, combine yams, broth, and curry paste. Bring to a boil, then stir often until yams are tender when mashed, 10 to 15 minutes. With a slotted spoon, transfer to a bowl. Pour broth into another bowl. Wipe pan dry.

Step 3
3

Meanwhile, rinse fish and pat dry. Return pan to heat and add fish. Cook until well browned on each side and opaque but still moist looking in center of thickest part (cut to test), about 10 minutes.

Step 4
4

As fish cooks, mash yams with a mixer or potato masher. Add some of the reserved broth if you want softer yams. Save extra broth for other uses.

Step 5
5

Spoon yams onto plates and top with fish. Scatter basil over portions and add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories384
% Daily Value *
Total Fat 3.3g5%

Saturated Fat 0.6g3%
Cholesterol 47mg16%
Sodium 218mg10%
Total Carbohydrate 55g20%

Dietary Fiber 8.3g30%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.