Brothy Coconut-Mustard Fish
🇮🇳 India · Kerala
Ingredients
- 4 (6-8 oz) skinless, boneless whitefish fillets (cod, halibut, or haddock)
- 2 tbsp melted virgin coconut oil
- Kosher salt
- 1 serrano chile, thinly sliced
- 2 (13.5 oz) cans unsweetened coconut milk
- 2 tbsp honey
- 2 tbsp yellow mustard
- 1 tsp ground turmeric
- 4 oz green beans, asparagus, or sugar snap peas, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 2 tsp fresh lime juice
- Cilantro leaves, for serving
- Steamed rice, for serving
- Lime wedges, for serving
Steps
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper and arrange fish on top.
- Drizzle fish with coconut oil and season both sides with salt.
- Roast fish until it flakes easily, 15-20 minutes depending on thickness.
- Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a wide saucepan or skillet.
- Season with salt and bring to a simmer over medium heat.
- Cook, whisking occasionally, until sauce reduces by a third and coats a spoon, 12-15 minutes.
- Add green beans and cook until tender, about 3 minutes.
- Remove from heat and stir in tomatoes and lime juice; adjust salt to taste.
- Place roasted fish into the sauce and top with cilantro.
- Serve with steamed rice and lime wedges.
Source: www.bonappetit.com