Clean recipe · bonappetit.com
Brothy Coconut-Mustard Fish
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.
Original recipe: bonappetit.com
- Yield:
- 4 servings
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Ingredients
- 4 6–8-oz. skinless, boneless whitefish fillets (such as cod, halibut, or haddock)
- 2 Tbsp. melted virgin coconut oil
- Kosher salt
- 1 serrano chile, thinly sliced
- 2 13.5-oz. cans unsweetened coconut milk
- 2 Tbsp. honey
- 2 Tbsp. yellow mustard
- 1 tsp. ground turmeric
- 4 oz. green beans, asparagus, or sugar snap peas, cut into 1" pieces
- ½ cup cherry tomatoes, halved
- 2 tsp. fresh lime juice
- Cilantro leaves, steamed rice, and lime wedges (for serving)
Instructions
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle oil over fish and season both sides with salt. Roast until flesh flakes when top is pressed with a spoon, 15–20 minutes, depending on the thickness of your pieces.
- Meanwhile, combine chile, coconut milk, honey, mustard, and turmeric in a high-sided skillet or wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook, whisking occasionally, until sauce is reduced by a third and thickly coats a spoon, 12–15 minutes. Add green beans and cook until tender, about 3 minutes. Remove from heat and add tomatoes and lime juice. Taste and season with more salt if needed.
- Slip roast fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.