More Fun With Paleo Dishes…Spicing It Up With Red Curry Tilapia and Roasted Butternut Squash

I bought this red curry paste for a dish I made a few months ago, a coconut curry over quinoa, and I must admit, that curry flavor made the dish. It had the right amount of spice and flavor, and I could not wait to use the paste again. But…I haven’t…until now!

I decided to try the curry paste in a marinade for a fish dish. This dish is delicious, a tad spicy (good to rev up the ole’ metabolism just a bit) and healthy…and Paleo! I love the addition of thyme, kind of gives it a little kick, and has quite a few health benefits. I am not sure if the amount used in this dish will give you all those benefits, but a little never hurts! I also roasted butternut squash with some of the spices, sea salt and pepper, which is a delicious addition to the fish.

RED CURRY TILAPIA AND ROASTED BUTTERNUT SQUASH

1 tilapia fillet
1 tbsp. red curry paste (Thai Kitchen)
1 tsp. organic extra virgin olive oil
A dash of sea salt and pepper
1/8 tsp garlic powder
¼ tsp onion powder

1 small butternut squash (cubed, but I bought it already cubed from Trader Joe’s)
1 branch of fresh thyme
A dash of sea salt and pepper
1 tbsp. organic extra virgin olive oil

DIRECTIONS

First, preheat the oven to 350F

Dice and peel the squash, or if you bought it cubed, pour the cubes onto foil in a baking pan.

Add the remaining squash ingredients and mix until the diced cubes are coated properly. Roast in the oven for 20-30 minutes.

When ready, set aside and prepare your tilapia. Change oven settings to 400°F.

Season tilapia with all the tilapia ingredients (mix them all in a small bowl and baste the tilapia with them), then place the tilapia in your refrigerator and let it marinate for 15 minutes.

Place the tilapia on its foil and place it in the oven. Let it bake for about 12-15 minutes until tender.

ENJOY!

Side note-You can definitely use other fish with this marinade…try salmon if you’d like!!