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 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
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 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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