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Coconut Mustard Fish

Here's how you make Coconut Mustard Fish
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  • Servings: 4
  • Prep: 10m
  • Cook: 30m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 6 to 8 ounces whitefish fillets (four fillets such as cod or your favorite white fish)
  • 1 ounce coconut oil (melted) (this is about 2 tablespoons oil)
  • Kosher salt
  • 1 serrano chile (sliced)
  • 30 ounces coconut milk (unsweetened, two 15 ounce cans)
  • 3 tablespoons honey
  • 2 tablespoons mustard, yellow
  • 1 teaspoon turmeric ground
  • 4 ounces snap peas (cut into 1 inch pieces)
  • 1/2 cup tomatoes, halved (cherry tomatoes)
  • 2 teaspoons lime juice
  • Cilantro leaves, optional garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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