Coconut Mustard Fish
Created by ellie on March 31, 2021
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #36719
Ingredients
- 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
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.
Nutritional Facts
- 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