46-8 ozskinless, boneless whitefish filletssuch as, halibut, cod or haddock
2Tbls melted virgin coconut oilI used coconut oil spray
kosher salt
1serrano chilethinly sliced
213.5-oz cansunsweetened coconut milkI used full-fat
2Tblshoney
2Tblsyellow mustard
1tspground turmeric
4ozgreen beans, asparagus or sugar snap peascut into 1" pieces
1/2ccherry tomatoeshalved
2tspfresh lime juice
cilantro leaves, steamed rice and lme wedgesfor 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.