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Fish with Coconut-Shallot Sauce
“This easy fish recipe with a flavorful garlic, thyme and coconut sauce is perfect for a healthy weeknight dinner. Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette. ”
3 large cloves garlic, chopped
¾ teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme or 2 teaspoons dried
¼ teaspoon ground pepper, plus more to taste
1¼ pounds mahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions
2 tablespoons finely chopped shallot
1 cup ’lite’ coconut milk
¼ cup unsweetened coconut chips (see Tips), toasted
Lime wedges for serving
1Position rack in upper third of oven; preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
2Mash garlic and ½ teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and ¼ teaspoon pepper. Place the fish on the prepared pan and spread the paste on top of it.
3Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallot and cook, stirring, for 30 seconds. Add coconut milk, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer until reduced to ¾ cup, about 6 minutes. Season with the remaining ¼ teaspoon salt and pepper to taste.
4Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.
For the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.
Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.