Recipes

Fish with Coconut-Shallot Sauce

This easy fish recipe with a flavourful 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.

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Fish with Coconut-Shallot Sauce

Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette.
Prep Time 30 mins
Course Main Course
Cuisine French
Servings 4
Calories 270 kcal

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
  • pounds mahi-mahi red snapper or grouper skinned and cut into 4 portions
  • 2 tablespoons finely chopped shallot
  • 1 cup coconut milk
  • ¼ cup unsweetened coconut chips toasted
  • Lime wedges for serving

Instructions
 

  • 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.
  • 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.
  • 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.
  • Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.
Keyword coconut, fish, healthy
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Editorial Team

The Editorial Team is the news account for the Medical Team at OhMy.Health. All articles published by the Editorial Team are peer reviewed by: Dr. Eszter Tanczos Olver (MD) & Carron Howard, Licensed Physiotherapist, Pilates & HIIT Trainer.
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