Coconut Curry-ish Baked Fish

Heartwood Forge Chef Knife and Kitchen Prep | oysters and pearls

First off, I’d like to take a second to congratulate my friend, Will at Heartwood Forge on being selected as a finalist in the Martha Stewart American Made Awards!  I love my Heartwood Forge knives and just love Will.  Check out my old post here or his Finalist page at marthastewart.com for an awesome video.

Second, I’d like to share a really delicious recipe I tried out last week.  We are fortunate to have snapper in the freezer from our fishing trip earlier in the summer, and I’ve been trying to find new ways of cooking it.  I found this recipe on Food Network and threw it together (we had all the ingredients in the house already) and it turned out to be something Wheat and I both really, really enjoyed.  I’ll definitely be making it again!  Food Network calls it the oh-so-original name “Fish Baked in Coconut Milk,” but I call it Curry-ish.  Technically it can be considered a curry, I believe, because it has the spices that Wikipedia says make up a curry.

The main spices found in most curry powders of the Indian subcontinent are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).

But since I’m no expert in Indian food, we’ll just call it Curry-ish.  And since it’s Whole30 Compliant and Grain Brain approved, it’s a real winner!

Baked Fish with Tomato Coconut Curry Sauce | oysters and pearls

Coconut Curry-Ish Fish

only slightly adapted via Food Network

ingredients

2 pounds thick fish fillets (we used Red Snapper)
4 teaspoons fresh lemon juice
2 tablespoons olive oil
2 cups finely chopped onion
1/4 cup olive oil
2 teaspoons minced fresh garlic
2 teaspoons minced ginger
1 minced jalapeno
1 cup chopped fresh tomatoes
Spice Mixture (below)
1/2 cup canned unsweetened coconut milk

Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1 1/4 teaspoon salt

3 tablespoons dried cilantro, for garnish

instructions

Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.

Preheat oven to 350 degrees.

In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and jalapeno, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.

Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.

Garnish with dried cilantro.

Baked Fish with Coconut Milk Curry Sauce | oysters and pearls

Baked Fish with Coconut Milk | oysters and pearls

This is a completely new way to cook fish for us and we loved it!  We’ll definitely be adding this recipe to our regular fish rotation.

Fish Baked in Coconut Curry-ish Sauce Recipe | oysters and pearls

What’s your favorite way to cook red snapper?

Until Next Time - oysters and pearls

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