This entree is not the most picture-worthy entree. It is saucy, sassy and definitely a rebel, but OH MY GOODNESS, it is good! Never mind that it is not photogenic! You will forget all about that after one bite!
Ingredients
6 fish filets – any mild white fish will do, such as tilapia, perch or trout
Milk, for soaking the fish
4 tsp. lemon juice
2 Tbsp. oil
2 Tbsp. garlic, minced
3 tsp. ginger paste
1 medium-sized jalapeno, minced
2 large Roma tomatoes, seeded and chopped
6 tsp. ground coriander
1 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. turmeric
1/2 tsp. ground fennel
1-1/2 tsp. salt
1 can unsweetened coconut milk
(Optional) Chopped fresh cilantro
Instructions
Soak the fish you will use in regular milk for about 30 minutes. In theory, the milk neutralizes the fishy smell and taste of the fish. You can use any kind of fish for this recipe. I have used tilapia, flounder, trout and salmon. So far, I like any of these flavors with this recipe.
After the fish has soaked, rinse thoroughly in a strainer.
Place the fish in a resealable plastic bag with the lemon juice and oil. Set aside to marinate for an hour. You don’t want to let the fish marinate overnight for this recipe because the acid in the lemon juice will cook the fish a little bit too much. An hour will do.
In the meantime, preheat the oven to 350 degrees. In a frying pan, heat a little bit of oil and saute the onion until translucent. Add the garlic, ginger and minced jalapeno. Saute until the onion caramelizes. Stir for a couple of minutes.
Add the chopped tomatoes and the spices. Stir until well combined and tomatoes soften. Add the coconut milk and stir to combine. Stir until thickened about 5 minutes. Place fish in a rectangular casserole dish and pour the sauce over the fish. Bake in the oven for 20 minutes or until heated through. When the fish is done baking, garnish with freshly chopped cilantro. The cilantro is optional. I served the fish over a bed of cauliflower rice and alongside some seasoned zucchini. Delicious!
Baked Coconut Milk Fish
Equipment
- Measuring spoons
- 1 knife
- 1 large bowl or dish for soaking the fish
- 1 strainer or colander
- 1 resealable bag
- 1 frying pan
- 1 casserole dish
- 1 Large spoon
Ingredients
- 6 fish filets – any mild white fish will do, such as tilapia, perch or trout
- Milk, for soaking the fish
- 4 tsp. lemon juice
- 2 Tbsp. oil
- 2 Tbsp. garlic, minced
- 3 tsp. ginger paste
- 1 medium-sized jalapeno, minced
- 2 large Roma tomatoes, seeded and chopped
- 6 tsp. ground coriander
- 2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. turmeric
- 1/2 tsp. ground fennel
- 1-1/2 tsp. salt
- 1 can unsweetened coconut milk
- (Optional) Chopped fresh cilantro
Instructions
- Soak the fish in milk for about 30 minutes to neutralize the fishy smell or taste of the fish.
- After the fish has soaked, rinse thoroughly in a strainer.
- Place the fish in a resealable plastic bag with the lemon juice and oil. Set aside to marinate for an hour. You don't want to let the fish marinate overnight for this recipe because the acid in the lemon juice will cook the fish a little bit too much.
- Preheat the oven to 350 degrees.
- Heat a little bit of oil in a frying pan and saute the onion until translucent.
- Add the garlic, ginger and minced jalapeno. Saute until the onion caramelizes. Stir for a couple of minutes.
- Add the chopped tomatoes and the spices.
- Stir until well combined and tomatoes soften.
- Add the coconut milk and stir to combine.
- Stir until thickened about 5 minutes.
- Place fish in a rectangular casserole dish and pour the sauce over the fish.
- Bake in the oven for 20 minutes or until heated through.
- Garnish with freshly chopped cilantro.
- Serve the fish over a bed of cauliflower rice.
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