Coconut Mustard Fish

, 1 Comment

Is it me or does the combination of sunny skies, warmer weather and vaccine rollout have you itching to entertain? Don’t get me wrong, after 13 months of hibernation, the thought of opening up my home, setting a table, preparing a full meal and actually engaging in conversation for multiple hours feels intimidating but I’m ready to tear off the band-aid. The way I get my courage/excitement/preparedness to host is by nailing down what it is I’m going to serve. Doesn’t matter if it’s an ambitious meal or pizza delivery, once I have the plan, I am ready to roll!

When I first came across this recipe for Brothy Coconut-Mustard Fish in the April 2021 issue of Bon Appetit, I immediately thought it would be perfect for entertaining. The vibrant (almost technicolor) visual, simple ingredient list and elegant fish begged for attention. The flavor is universally appealing yet unexpected. I removed “brothy” from my recipe title because I used full-fat unsweetened coconut milk and found the sauce to be thick and creamy without needing to reduce at all. I highly recommend going this route for a rich dish. As far as the fish, any white, flaky fish will do so feel free to choose your favorite or what is fresh and possibly on sale at the market. I chose halibut (bought at The Market at River Falls, of course) because for me that’s a delicious treat. And finally, one last push to make this recipe for your first entertaining foray…not only is this dish a complete meal when served with rice but it can be made entirely in advance with just a warming of the sauce and addition of the cooked fish immediately before serving. If you go this route, I would suggest bringing your fish to room temperature before sliding it into the simmering sauce to gently reheat.

Enjoy!

Coconut Mustard Fish
Print Recipe

Coconut Mustard Fish

Servings: 4 servings

Ingredients

  • 4 6-8 oz skinless, boneless whitefish fillets such as, halibut, cod or haddock
  • 2 Tbls melted virgin coconut oil I used coconut oil spray
  • kosher salt
  • 1 serrano chile thinly sliced
  • 2 13.5-oz cans unsweetened coconut milk I used full-fat
  • 2 Tbls honey
  • 2 Tbls yellow mustard
  • 1 tsp ground turmeric
  • 4 oz green beans, asparagus or sugar snap peas cut into 1" pieces
  • 1/2 c cherry tomatoes halved
  • 2 tsp fresh lime juice
  • cilantro leaves, steamed rice and lme wedges for serving

Instructions

  • Preheat oven to 325F. Line a rimmed baking sheet with parchment paper and arrange fish on top. Drizzle (or spray) coconut oil over fish and sprinkle both sides with salt. Roas until fish 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. 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 (or whichever green vegetable you choose) and cook unti tender, about 3 minutes. Remove from the heat and add tomatoes and lime juice.*
  • Slip roasted fish into sauce and top with cilantro. Serve with rice and lots of lime wedges for squeezing over.

Notes

*If you choose to make this recipe ahead of time, this would be the time to take a break. Fish can be covered and stored in the fridge until about 30 minutes before serving (so that it can come to room temperature). Sauce can be covered and left on the stove top or refrigerated if for an extended period of time. Bring to a gentle simmer before adding the fish to warm for a couple of minutes before serving.
Email, RSS Follow
Pin It
Email
Share on Tumblr