Fish with Coconut-Shallot Sauce

Fish with Coconut-Shallot Sauce Healthy Recipe

4 Servings 20 min Cook

Macros/Serving: 361 Calories
Tags:paleo |

Ingredients

3 Cloves, minced Garlic
3/4 Tsp Salt
2 Tbsp Olive Oil
2 Tbsp, leaves Thyme
1/4 Tsp, ground Pepper
20 Oz Grouper
2 Tbsp chopped Shallots
1 Cup Coconut Milk
1/4 Cup, shredded Coconut Meat
1 Fruit (2" dia) Limes

Directions

Skinned and cut fish into 4 portions.

Finely chop shallots, slice lime into wedges.

Place the oven rack in upper third place in the oven; preheat broiler to high.

Line a baking sheet or broiler pan with foil and coat with cooking spray.

Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste.

Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper.

Place the fish on the prepared pan and spread the paste on top of it.

Heat the remaining 1 tablespoon oil in a medium skillet over medium heat.

Add finely chopped shallot and cook, stirring, for 30 seconds.

Add coconut milk, increase heat to medium-high and bring to a simmer.

Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 6 minutes.

Season with the remaining 1/4 teaspoon salt and pepper to taste.

Meanwhile, broil the fish until just cooked through, 6 to 8 minutes.

Spoon the sauce on top, sprinkle with coconut and serve with lime.

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