Recipe Image

Fish with Coconut-Shallot Sauce

  • 30 m
  • 30 m
Kathy Gunst
“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. ”

Ingredients

    • 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

Directions

  • 1 Position rack in upper third of oven; preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
  • 2 Mash 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.
  • 3 Heat 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.
  • 4 Meanwhile, 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.
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