[Coconut Curry-Style Fish with Lime Coconut Rice]
the hubby wasn’t too stoked about this when I told him what was for dinner,,
low and behold.. it’s loved and requested.
for the coconut curry-style fish:
1¼ lbs boneless, skinless fish fillets (any variety), at least 1 inch thick
1 Tablespoon grapeseed oil
½ medium red onion, finely chopped
1 teaspoon grated fresh ginger
2 garlic gloves, minced or pressed
1 pint grape or cherry tomatoes, cut in half
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon cayenne pepper
1½ cups coconut milk
-wash the fish and pat very dry. Cut into 2 inch pieces
-heat the oil in a medium saucepan over medium high-heat
-add the onion, ginger and garlic and sauté until softened, about 3 minutes.
-add the tomatoes and sauté for another 3 minutes, stirring frequently to break up the tomatoes
-add the cumin, salt, black pepper and cayenne. Stir to combine, and cook for 2 minutes.
-add the coconut milk. Bring to a simmer, add the fish, and cook for 3-5 minutes, until the fish is opaque throughout.
- serve over rice.
for lime coconut rice:
1 cup coconut milk
2 limes, juiced
¼ teaspoon kosher salt
2 cups prepared brown rice
-bring the coconut milk, lime juice and salt to a low simmer
- stir in the prepared brown rice and cook for 5 minutes until heated through and some of the liquid is absorbed.