The Recipes

Coconut Fish Stew

This might be one of my favorite things I've made lately.  As always, use whatever fish looks best to you at your market.  In D.C., I tend to find tilapia to be the best-looking and most affordable.  Make this in the middle of the week when you don't want to spend too much time cooking and a light, early meal sounds amazing.  I had the longest day ever and just wanted to tidy up my apartment and call it a night, so this was perfect.

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Coconut Fish Stew


Ingredients:


- 1 fish fillet

- 1/4 small yellow onion, diced

- 1/3 jalapeno, diced

- 2 garlic cloves, minced

- 1 T. soy sauce

- 1 lime, juiced

- 5 cherry tomatoes, halved

- large handful of cilantro and parsley, chopped

- 1/3 c. shrimp or seafood stock

- 1 scallion, chopped

- 1/3 c. coconut milk

- pinch of white pepper

- 1 T. blended oil


Put the fish in a bag with the soy, lime juice and one of the garlic cloves.  Let it marinade for an hour.


When you are ready to cook, heat 1 T. of oil in a skillet.  Add the onion and jalapeno and let them soften for 5-6 minutes.  Add the garlic and stir for another minute, then add in the stock and coconut milk.  Let it warm up to a very gentle simmer, then add in the fish fillet and tomatoes.  Let the soy sauce and lime juice from the marinade pour into the sauce but leave most of the garlic in the bag.  Let the fish simmer for 7-8 minutes, turning once about halfway through.

Remove the fish from the pan and plate.  Add the herbs and scallion to the sauce and let the sauce simmer for another 1-2 minutes to wilt the herbs.  Spoon the herbs, sauce and tomatoes over the fish and serve.