Fish with Coconut-Shallot Sauce
Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette.
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
- 1¼ 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.