• NYT E-Z Dinner - 49

    From Dave Drum@1:3634/12 to All on Sun Jan 28 15:43:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coconut Fish & Tomato Bake
    Categories: Seafodd, Vegetables, Chilies, Herbs, Citrus
    Yield: 4 servings

    3/4 c Unsweetened coconut milk
    1 (1") piece fresh ginger;
    - scrubbed, fine grated
    1 cl Garlic; fine grated
    1/2 ts Ground turmeric
    1/2 ts Red-pepper flakes
    1 tb Honey
    2 Limes
    1/2 c Chopped cilantro
    4 (6 oZ EA) fish fillets; skin
    - opt
    2 pt Cherry or grape tomatoes
    3 tb Olive oil

    In a large bowl, whisk together the coconut milk,
    ginger, garlic, turmeric, red-pepper flakes, honey and 1
    teaspoon salt.

    Zest and juice 1 lime directly into the coconut milk
    mixture. Stir in ¼ cup chopped cilantro. Add the fish
    fillets and turn to coat. Marinate in the refrigerator
    for 15 to 30 minutes.

    Meanwhile, adjust an oven rack to the lower-middle
    position. Arrange another rack in the position closest
    to the broiler heat source. Heat oven to 425 degrees.

    Place the tomatoes on a large sheet pan. Drizzle with 2
    tablespoons olive oil, season with salt and toss to
    coat. Place the marinated fish between the tomatoes and
    spoon all the marinade from the bowl over the fish.
    Drizzle 1 tablespoon of oil over the fish. Transfer the
    pan to the lower-middle rack and roast until the surface
    of the fish is opaque but the center is not cooked
    through, 8 to 10 minutes, depending on thickness of the
    fish. The fish should not flake easily with a fork.
    Remove the pan from the oven and heat the broiler to

    Move the pan to the broiler and finish cooking, rotating
    the pan once, until the fish is tender and the tomatoes
    are just beginning to brown in spots, 5 to 6 minutes,
    depending on thickness of the fish. Slice the remaining
    lime into wedges.

    Divide the tomatoes and fish among dishes and tip the
    pan juices over the fish. Garnish with the remaining ¼
    cup cilantro and serve with lime wedges for squeezing.

    By: Yewande Komolafe

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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