Ingredients

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)

Steps

1. Whisk together teriyaki sauce, coconut milk, and curry paste until blended.
2. 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.
3. Add sauce to pan; cook 1 more minute just to develop flavor. Serve.

Ingredients

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

Prep

– Slice basil leaves into thin strips.
– Cut mango.

Steps

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