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
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Step 1: Preheat oven to 325 degrees F.
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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.
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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.
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Step 4: Add the roasted fish to the sauce and top with cilantro, if desired. Serve over rice with lime wedges.