Subj : Back To School Dinner 06
To   : All
From : Dave Drum
Date : Sat Aug 30 2025 06:25:54

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
           Salt
      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 4 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
  high.
  
  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 4
  cup cilantro and serve with lime wedges for squeezing.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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