I love coconut sauces and love them especially on fish; add in garlic, ginger and cilantro and, oh my, how even more scrumptious! I need to give credit where credit is due; this recipe is from NYT Cooking daily.
My son-in-law is part of the club that thinks cilantro tastes like soap, so I doubled the sauce and added cilantro to half, leaving the other half cilantro free. Both were good, but I prefer the cilantro.
Note: I’m thinking about adding some grilled pineapple to this dish next time for an extract flavor “pop”.
- ¾ cup unsweetened coconut milk
- 1 (1-inch) piece fresh ginger, scrubbed and finely grated – ginger comes in all shapes and sizes so you need to go with what you like; I always go heavier handed with things like ginger, garlic, basil, cilantro
- 1 garlic clove, finely grated – I doubled
- ½ tsp ground tumeric
- ½ tsp red-pepper flakes
- 1 TBL honey
- Kosher salt
- 2 limes
- ½ cup chopped cilantro
- 4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
- 2 pints cherry or grape tomatoes
- 3 TBL extra-virgin olive oil
- In a large bowl, whisk together the coconut milk, ginger, garlic, tumeric, red-pepper flakes, honey and 1 tsp salt
- Zest and juice 1 lime directly into the coconut milk mixture. Stir in ¼ cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
- Meanwhile, adjust oven rack to the lower-middle position. Arrange another rack closest to the broiler heat source. Heat the oven to 425 degrees.
- Place the tomatoes on a large sheet pan. Drizzle with 2 TBL olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 TBL of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from teh overn and heat the broiler to high.
- Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
- Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining ¼ cup cliantro and serve with lime wedges for squeezing.