Coconut Mustard Fish

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #36719

March 31, 2021



"Recipe source: Bon Appetit (April 2021) This is great served over rice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (362 g)
  • Calories 652.7
  • Total Fat - 56.2 g
  • Saturated Fat - 47.5 g
  • Cholesterol - 25.5 mg
  • Sodium - 149.2 mg
  • Total Carbohydrate - 31.7 g
  • Dietary Fiber - 7.5 g
  • Sugars - 22.7 g
  • Protein - 15.2 g
  • Calcium - 62.7 mg
  • Iron - 4.8 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Line a rimmed cookie sheet with parchment paper and place fish on top of the paper. Drizzle oil over the fish and season with salt. Roast in preheated oven for 15-20 minutes (depending on the thickness of your fish) until fish flakes when pressed with a spoon.

Step 3

Meanwhile in a skillet or large pan over medium heat combine the chile and he next 4 ingredients (-turmeric) and salt and cook until sauce is reduced by a third and coats a spoon (about 15 minutes). Add the sugar snap peas and cook for under 5 minutes until they are tender. Remove from heat and the tomatoes and lime juice.

Step 4

Add the roasted fish to the sauce and top with cilantro, if desired. Serve over rice with lime wedges.

Tips & Variations


No special items needed.

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