Two recipes by our very own resident Juicy Chef Jacqui Sinclair are featured in the February issue of Eating Well magazine. We'd like to congratulate Jacqui as we're sure you would too, and are naturally thrilled to be able to share them with you, our faithful readers.

Bon Appétit!

Curried Fish

Makes: 6 servings, about 1 cup each

Active time: 35 minutes / Total: 35 minutes

Though curried goat, chicken and shrimp are more popular than fish, Jacqui's version with mild mahi-mahi is a delicious and light alternative. Serve over rice.

Ingredients:

3 tablespoons Canola oil

2 tablespoons curry powder

1 medium onion, finely chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 teaspoon minced Scotch bonnet chili pepper, or to taste

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1 14-ounce can "lite" coconut milk

2 pounds mahi-mahi fillets, skinned, cut into 1-inch pieces

3 scallions, thinly sliced

1 teaspoon salt

Method:

Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chili pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.

Note: Mahi-mahi (also called Dorado) from the US Atlantic is sustainably fished and considered the best choice for the environment.

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