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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 large cloves garlic, chopped¾teaspoonkosher salt, divided2tablespoonsextra-virgin olive oil, divided2tablespoonschopped fresh thyme or 2 teaspoons dried¼teaspoonground pepper, plus more to taste1 ¼poundsmahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions2tablespoonsfinely chopped shallot1cuplight coconut milk¼cupunsweetened coconut chips (see Tips), toastedLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
3 large cloves garlic, chopped
¾teaspoonkosher salt, divided
2tablespoonsextra-virgin olive oil, divided
2tablespoonschopped fresh thyme or 2 teaspoons dried
¼teaspoonground pepper, plus more to taste
1 ¼poundsmahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions
2tablespoonsfinely chopped shallot
1cuplight coconut milk
¼cupunsweetened coconut chips (see Tips), toasted
Lime wedges for serving
DirectionsPosition rack in upper third of 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 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.TipsFor the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.Originally appeared: EatingWell Magazine, January/February 2015
Directions
Position rack in upper third of 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 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.TipsFor the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
Position rack in upper third of 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 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.
Tips
For the most up-to-date information about choosing sustainable seafood, go to seafoodwatch.org.
Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.
Originally appeared: EatingWell Magazine, January/February 2015
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Nutrition Facts(per serving)270Calories15gFat7gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
