Subj : Back 2 Skool Dinners - 06
To   : All
From : Dave Drum
Date : Tue Sep 10 2024 07:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Coconut Fish & Tomato Bake
Categories: Seafodd, Vegetables, Chilies, Herbs, Citrus
     Yield: 4 servings

   3/4 c  Unsweetened coconut milk
     1    (1") piece fresh ginger;
          - scrubbed, fine grated
     1 cl Garlic; fine grated
   1/2 ts Ground turmeric
   1/2 ts Red-pepper flakes
     1 tb Honey
          Salt
     2    Limes
   1/2 c  Chopped cilantro
     4    (6 oZ EA) fish fillets; skin
          - opt
     2 pt Cherry or grape tomatoes
     3 tb Olive oil

 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 ¼ 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 ¼
 cup cilantro and serve with lime wedges for squeezing.

 By: Yewande Komolafe

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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