Coconut Fish

AuthorMike
RatingDifficultyIntermediate

What a fantastic, fancy, and relatively easy recipe this is. It's our new favorite. This is adapted from Yewande Komolafe's New York Times recipe, and we just love this it. Sweet, mild, with a little spice. It works great with rice, which soaks up the extra delicious sauce. Crusty French bread would work well too. I hope you enjoy!

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Yields4 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr
Marinade/Sauce
 14 oz Coconut Milk (1 Full Can)
 1 stick Ginger (2" long or so, diced or cut into small matchsticks)
 4 Garlic Cloves, peeled and chopped
 1 tsp Tumeric
 1 tsp Red Pepper Flakes
 1 tbsp Honey
 1.50 tsp Kosher Salt
 1 Lime, Squeezed and Zested
 ½ cup Cilantro, stemmed and chopped
Fish
 2 lbs White Fish (Chilean Sea Bass and Halibut both work beautifully)
 3 cups Cherry Tomatoes
1

Mix all of the marinade ingredients together.

2

Add fish to the marinade, as fully submerged as possible, and refrigerate for at least 30 minutes or until ready to cook.

3

Preheat oven to 425 degrees. Have a center shelf for baking, and a top shelf if you want to broil it for color at the end.

4

Prepare a casserole dish. Remove fish from marinade, placing filets in the casserole dish, with at least 1" of space between each filet. You want the fish to nearly fill up the dish.

5

Pour marinade over fish, leaving at least one half inch of the fish rising above the marinade.

6

Add tomatoes, filling in the spaces in between the filets.

7

Add dish to the oven. The length of time depends completely on the thickness of the fish. 8-10 minutes a good estimate. I am a big fan of using my Thermapen thermometer, and getting the fish to reach 135 to 145 degrees.

8

if you want a little more color, remove the fish when it is ready. Place the oven on low broil. After 5 minutes, place the fish on the top shelf and watch carefully. When the browning starts, it's time to remove it. I don't believe this step is necessary, but the NY Times loves what it does to the fish and tomatoes. I've done it both ways, and there is a little more show-stopping look with the broiler.

CategoryCuisineCooking MethodTags

Ingredients

Marinade/Sauce
 14 oz Coconut Milk (1 Full Can)
 1 stick Ginger (2" long or so, diced or cut into small matchsticks)
 4 Garlic Cloves, peeled and chopped
 1 tsp Tumeric
 1 tsp Red Pepper Flakes
 1 tbsp Honey
 1.50 tsp Kosher Salt
 1 Lime, Squeezed and Zested
 ½ cup Cilantro, stemmed and chopped
Fish
 2 lbs White Fish (Chilean Sea Bass and Halibut both work beautifully)
 3 cups Cherry Tomatoes

Directions

1

Mix all of the marinade ingredients together.

2

Add fish to the marinade, as fully submerged as possible, and refrigerate for at least 30 minutes or until ready to cook.

3

Preheat oven to 425 degrees. Have a center shelf for baking, and a top shelf if you want to broil it for color at the end.

4

Prepare a casserole dish. Remove fish from marinade, placing filets in the casserole dish, with at least 1" of space between each filet. You want the fish to nearly fill up the dish.

5

Pour marinade over fish, leaving at least one half inch of the fish rising above the marinade.

6

Add tomatoes, filling in the spaces in between the filets.

7

Add dish to the oven. The length of time depends completely on the thickness of the fish. 8-10 minutes a good estimate. I am a big fan of using my Thermapen thermometer, and getting the fish to reach 135 to 145 degrees.

8

if you want a little more color, remove the fish when it is ready. Place the oven on low broil. After 5 minutes, place the fish on the top shelf and watch carefully. When the browning starts, it's time to remove it. I don't believe this step is necessary, but the NY Times loves what it does to the fish and tomatoes. I've done it both ways, and there is a little more show-stopping look with the broiler.

Coconut Fish
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