Curry, coconut milk and cilantro provide a burst of flavors in this exotic dish. Chilean sea bass (or any variety of white fish) is substituted for chicken in this fresh take on the traditional Indian recipe. The mild flavor of the fish balances the spicy curry sauce for a tantalizing taste.
The Creator: Team Pearl Izumi-sponsored athlete Darcy Africa is one of America's top ultra runners. Surprisingly, Africa wasn't a runner growing up, but got involved in the sport while traveling abroad in college. "It became a way for me to see places I wouldn't normally get to see in a car," she says. In 2003, Africa ran her first trail marathon, the Breckenridge Mountain Crest Marathon, and was hooked. "Trail marathons are often considered to be more like ultras because of their difficulty," she explains. "My love of ultras comes from a love of running the trails."
Africa eased into running ultras by pacing friends who were competing, and eventually wanted to give it a try herself. One of her greatest achievements was winning the "Ultrarunning Grand Slam" title after completing four 100-mile ultras in four months (Western States Endurance Run, Vermont 100, Leadville and Wasatch Front 100). In addition to being the fastest time overall for all the races combined, she was the only female finisher. "The feeling you get when you finish races like those is amazing," she says. "For me, I love being out in the wilderness and seeing new places."
Although Africa primarily cooks vegetarian recipes, she makes this dish on occasion when in the mood for curry. "I am a 'one dish wonder' kind of person, but I usually always have a salad to go along with this or any other dish I cook," she says. "This dish is especially nice because it has very few ingredients and is easy to make."
The Nutritionist's Take: According to Matt Kadey, RD, this is a great recovery meal because it has plenty of carbs and protein to reload energy stores and stimulate muscle recovery. Chilean sea bass has some anti-inflammatory omega-3 fats and iron, which most women runners struggle to get enough of. Brown rice has many different nutrients, including magnesium, an often under-consumed mineral involved in bone health and blood sugar regulation.
Chilean Sea Bass in Green Curry
- 1 tbsp. canola oil
- 1 red onion, chopped into small bits
- 1 tbsp. green curry paste
- 1 can light coconut milk (Africa admits regular coconut milk tastes better!)
- 1/2 lb. green beans, trimmed and cut into 1.5-inch lengths
- 1 1/2 lbs. Chilean sea bass (substitute striped bass, halibut or cod) fillet, skin and bones
- 1 1/2 cups jasmine rice, cooked according to package directions
Heat oil over medium heat. Add red onion and saute until softened (three minutes). Stir in green curry paste and coconut milk. Reduce heat to low and simmer for five minutes. Add green beans and cook for two minutes. Add Chilean sea bass and simmer gently until opaque throughout, about five minutes. Stir in the chopped cilantro. Transfer to a warmed platter and garnish with cilantro. Serve immediately with hot rice. Yields about four servings.
Nutritional info per serving: 565 calories; 15g fat (6g saturated fat); 63 g carbohydrate (5 g fi ber; 4 g sugar); 43 g protein