Florida Coconut Thai Fish Packets

Florida Coconut Curry Thai Fish Packets

Florida Coastal Cooking

Inspired by Clean Eating, Jan/Feb issue, Amy's Thai Style Coconut Curry Hailbut Packets

Serves 4



4 40z fillets of white fish of choice (I used fresh caught flounder my dad caught.)

Sea salt and fresh ground pepper, to taste

1 14oz can light coconut milk

½ red onion, thinly sliced

Handful yum yum peppers, sliced (or 1 bell pepper, any color, seeded and chopped)

1 large head broccoli, crown chopped and stem sliced

2 cups snow peas

1 bunch green onions, chopped (extra reserved for garnish)

½ cup basil, torn

½ cup chopped fresh culantro or cilantro

1 lime, sliced

1 tsp curry powder

red pepper flakes, to taste


  1. Preheat oven to 400F.  Cut four 15 inch squares of parchment paper.
  2. Lay each fillet on a piece of parchment paper and season with salt and pepper. Pour half the coconut milk over fillets, divided evenly.
  3. Layer red onion through red pepper flakes.  Pour remainder of coconut milk over top, dividing evenly over fillets.
  4. Fold top and secure ends. (All I had was a few safety pins.)
  5. Cook 15 to 17 minutes until the fish is opaque.
  6. Open packets and slide onto plate.