Coconut Mustard Fish
"Recipe source: Bon Appetit (April 2021) This is great served over rice"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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