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


  • 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


  • 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

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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