Fish with Coconut-Shallot Sauce

Name: Fish with Coconut-Shallot Sauce
Total time: 30 min
Ingredients: 3 large cloves garlic, chopped; ¾ teaspoon kosher salt, divided; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons chopped fresh thyme or 2 teaspoons dried; ¼ teaspoon ground pepper, plus more to taste; 1 ¼ pounds mahi-mahi, red snapper or grouper (see Tips), skinned and cut into 4 portions; 2 tablespoons finely chopped shallot; 1 cup light coconut milk; ¼ cup unsweetened coconut chips (see Tips), toasted; Lime wedges for serving

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Total: 30 minutes

Author : EatingWell Member

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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