This was on the newsletter from the cafeteria across the street and sounded really good...

Serving size = 12 ounces
Makes approx 6 servings

1 1/2 tsp vegetable oil
3 1/2 cups chicken stock (low sodium)
2 ounces sliced onions or scallions
2 tbs fresh minced garlic
2 tbs green curry paste
2 3/4s cup creamed corn
1 1/4 cup coconut milk
1 lb red snapper
1/4 cup fresh cilantro

Heat oil in stockpot over medium heat.
Add green onions, garlic and curry paste and saute for 3 minutes.
Add chicken broth and creamed corn.
Bring to a boil and simmer for 7 minutes
Cut snapper in 1 inch pieces.
Add coconut milk and snapper
Simmer until fish is firm about 3 minutes.
Cover and keep hot to serve.
Garnish with cilantro leaves when serving


I'd probably also add lime wedges as well and maybe some avocado chunks for garnish...

Calories: 300 (which i'm sure would be lower if you used lite coconut milk)
Total Fat: 15 g (which would be lower if you used lite coconut milk)
cholesterol: 31mg
Sodium : 624mg
Carbs: 22g
Protein: 20g

(and tilapia or some other white fish could be substituted for snapper_