Best Zippy Coconut Baked Fish Recipes

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FISH BAKED IN COCONUT MILK



Fish Baked in Coconut Milk image

Provided by Food Network

Categories     main-dish

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 BAKED IN COCONUT MILK



Fish Baked in Coconut Milk image

Be sure to serve some hot rice with this dish to enjoy with the flavorful sauce that is created by the spices and coconut milk. I found this recipe on FoodTV and it's a winner.

Provided by Geema

Categories     Coconut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 lbs steaks, halibut,cod or 2 lbs salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onions
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chili peppers, serrano,thai or 1 teaspoon jalapeno
1 cup chopped fresh tomato
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 seed, coarsely ground with mortar and pestle
1 1/4 teaspoons 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.

Nutrition Facts : Calories 533.1, Fat 29.3, SaturatedFat 8.5, Cholesterol 124.7, Sodium 915.8, Carbohydrate 13.7, Fiber 3.5, Sugar 4.8, Protein 54.3

UTOKIA'S PECAN COCONUT CRUSTED FISH



Utokia's Pecan Coconut Crusted Fish image

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 15

Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
  • Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
  • Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
  • For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g

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