Best Nutty Coconut Fish Recipes

Coconut Fish and Tomato Bake image

Provided by Yewande Komolafe

Time 35m

Yield 4 servings

Number Of Ingredients 12

3/4 cup unsweetened coconut milk
1 (1-inch) piece fresh ginger, scrubbed and finely grated
1 garlic clove, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
2 limes
1/2 cup chopped cilantro
4 (6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off
2 pints cherry or grape tomatoes
3 tablespoons olive oil

Steps:

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 1/4 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 1/4 cup cilantro and serve with lime wedges for squeezing.

Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Steps:

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.

Nutty Crusted Salmon w/Coconut Rum Sauce image

Provided by Kimberly Biegacki

Categories Seafood

Number Of Ingredients 31

NUTTY CRUSTED SALMON
2 medium salmon, skinless filet
3 - 4 Tbsp almond butter
1/4 c pretzels, butter snap
1/4 c pecans
2 Tbsp mayonnaise
PEACHY COCONUT RICE
2 c cooked brown rice
1/2 c peaches, chopped
1/4 c coconut, shredded
2 Tbsp brown sugar
1 tsp vanilla
2 Tbsp butter
salt
PICO DE GALLO
1/4 c green peppers, diced
1/4 c tomatoes, diced
2 Tbsp onion, diced
1/4 c corn, roasted and cut
1/4 c avocado, diced
1 - 2 Tbsp lime juice
salt
1 Tbsp parsley, chopped
1/4 tsp garlic powder
1 pinch cayenne
COCONUT RUM SAUCE
1/4 c spicy rum
1/3 c coconut milk
2 Tbsp honey
3 Tbsp brown sugar
2 Tbsp butter

Steps:

1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
3. Dice up all your ingredients for the pico while cooking your fish and set aside.
4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.