This easy fish recipe with a flavorful garlic, thyme and coconut sauce is perfect for a healthy weeknight dinner. Serve with brown rice, to soak up the creamy sauce, and a green salad with vinaigrette.
Ingredients:
3 large cloves garlic, chopped
¾ teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme or 2 teaspoons dried
¼ teaspoon ground pepper, plus more to taste
1 ¼ pounds mahi-mahi, red snapper or grouper (see tips), skinned and cut into 4 portions
2 tablespoons finely chopped shallot
1 cup light coconut milk
¼ cup unsweetened coconut chips (see tips), toasted
lime wedges for serving
Directions:
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet or broiler pan with foil and coat with cooking spray.
Mash garlic and 1/2 teaspoon salt on a cutting board with a fork to make a thick paste. Combine with 1 tablespoon oil, thyme and 1/4 teaspoon pepper. Place the fish on the prepared pan and spread the paste on top of it.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallot and cook, stirring, for 30 seconds. Add coconut milk, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer until reduced to 3/4 cup, about 6 minutes. Season with the remaining 1/4 teaspoon salt and pepper to taste.
Meanwhile, broil the fish until just cooked through, 6 to 8 minutes. Spoon the sauce on top, sprinkle with coconut and serve with lime.
