White Fish with Tomatoes and Coconut Milk
This will become one of your favorite fish dinners. The sauce on this fish can be used to drizzle over your side dishes too.
1 cup coconut milk
1 inch piece of ginger, finely grated
3 garlic cloves, minced
½ teaspoon turmeric
½ teaspoon red pepper flakes, optional
1 lime, zest and juice
1 teaspoon salt
1 T. Honey
½ cup cilantro, chopped
4 (6-8 oz fillets) cod, halibut, snapper, bass any other white fish
1 pint cherry tomatoes
Drizzle of olive oil (3 T.)
1 lime, sliced for serving
Coconut milk marinade
For the marinade
In a medium bowl, mix together all the ingredients and once you have a smooth mixture, then add the chopped cilantro.
In a ziploc bag or your bowl, add the fish and cover with the coconut milk marinade. Marinate for 15-30 minutes.
While fish is marinating, preheat oven to 425 degrees. On a baking sheet, add a sheet of parchment paper. Place the tomatoes on the baking sheet. Drizzle with some olive oil and season with salt.
Once fish is ready, place on baking sheet between the tomatoes and pour the coconut milk mixture over. Drizzle with about 1 T. Olive oil. Transfer the baking dish to the oven and bake fish for about 8-10 minutes (depending on thickness). Remove the pan from the oven and turn on the broiler.
Once the broiler is hot, return the pan to finish cooking. Watch for the tomatoes to begin to get brown spots, about 5 minutes. Once you see the brown spots, remove the fish from the oven. Do not overbake.
To Serve: Place fish on serving plate and drizzle with some of the sauce and a lime wedge.