Best Fish In Coconut Milk With Couscous Recipes

Fish Baked in Coconut Milk image

Provided by Food Network

Time 51m

Yield 4 servings

Number Of Ingredients 19

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.

Fish In Coconut Milk image

Provided by Martha Price

Categories Fish

Time 20m

Number Of Ingredients 6

2 lb mild white fish fillets
1/2 c fine bread crumbs
1/2 - 1 tsp paprika
4 Tbsp butter
1 and 1/2 c canned coconut milk (or to cover)
chopped fresh parsley

Steps:

1. Dampen fish fillets with water; coat with a mixture of the bread crumbs and paprika.
2. Brown fillets on both sides in melted butter.
3. Bring coconut milk to a boil and pour evenly over fish to cover. Simmer gently for 10 to 15 minutes, until cooked through. Sprinkle generously with minced parsley; serve.

Coconut-Curry Shrimp and Couscous image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1/4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Steps:

Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.