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.
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
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3 large cloves garlic, chopped
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¾ teaspoon kosher salt, divided
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2 tablespoons extra-virgin olive oil, divided
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2 tablespoons chopped fresh thyme or 2 teaspoons dried
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¼ teaspoon ground pepper, plus more to taste
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1 ¼ pounds mahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions
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2 tablespoons finely chopped shallot
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1 cup light coconut milk
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¼ cup unsweetened coconut chips (see Tips), toasted
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Lime wedges for serving
Method
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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.
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Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper. Place the fish on the prepared pan and spread the paste on top of it.
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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 3/4 cup, about 6 minutes. Season with the remaining 1/4 teaspoon salt and pepper to taste.
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Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.
