Coconut and Lime Fish

We had such a delicious dinner last night that I just had to share.  I tried a new recipe and was worried about how it would turn out. 

It was an absolute success!  The sauce for the fish is a variation of beurre blanc made with lime juice and coconut milk.  It's tangy and creamy and coconutty and zippy and lucious and you've just got to try making it at home.  The recipe can be found at good food matters.  It was easy to follow and only took about 15 minutes to make.

For this recipe you will need:

2 or 3 servings of white fish such as flounder or sea bass

1 can coconut milk (light is okay!)

4 Tablespoons butter

zest and juice of 1 lime

salt, pepper, red pepper flakes, scallions or chives, and optional dry UNsweetened coconut

I love that this recipe doesn't call for any hard to find ingredients like exotic chiles.  The only thing I had to remember to buy was a lime.  I used frozen flounder fillets from the grocery store, which I defrosted in the refrigerator overnight.  The only changes I made to the recipe were that I omitted the granulated garlic and used scallions instead of chives.  I also added about 2 Tablespoons unsweetened dry coconut to the spice mixture.

I would recomend that you open a can of coconut milk and measure out 1/2 cup for the sauce, then use the rest of the can to cook some rice.  Use a combination of the coconut milk and water to prepare rice as usual and serve the fish over it. Yum.  We had this with a plain salad and orange slices.   

Comments

[sonya]

I don't think almond milk would taste very good in this recipe. Coconut milk is usually found in a can with the Thai food. If you can't find it, you should probably use regular milk or cream, and some unsweetened coconut on the fish for that coconutty flavor.

[Meredith]

Would this work with Almond milk? I can't find Coconut milk here and I really want to cook this.