4 Servings 20 min Cook
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
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.
