Coconut Fish And Tomato Bake Recipes

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BAKED SALMON WITH COCONUT-TOMATO SAUCE



Baked Salmon With Coconut-Tomato Sauce image

In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack's 99-Cent Store. Mr. Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.

Provided by Pete Wells

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 teaspoons canola oil
1 tablespoon finely diced garlic
2 tablespoons finely diced onion
1/2 cup canned tomato sauce
1/2 cup coconut milk
Salt and ground black pepper
2 tablespoons butter
1 cup jasmine rice
1/2 cup whole milk
1/2 cup coconut milk
Salt and ground white pepper
2 tablespoons butter
4 (6-ounce) salmon fillets
Salt and ground black pepper

Steps:

  • Make the coconut-tomato sauce: In a saucepan, heat oil and add garlic and onion. Sauté until soft, about 3 minutes. Add tomato sauce, coconut milk and salt and pepper to taste. Bring to a boil, then reduce heat to low. Simmer until slightly reduced, about 10 minutes. Remove from heat and keep warm.
  • Make the creamy jasmine rice: In a medium saucepan, combine 1 1/2 cups water and the butter. Bring to a boil, add rice, and reduce heat to low. Simmer uncovered for 12 minutes. Remove pan from heat, cover snugly with foil, and allow to sit for another 12 minutes.
  • Combine milk and coconut milk in a small saucepan and bring to a simmer. Stir into cooked rice, and season to taste with salt and pepper. Keep warm.
  • Make the salmon: Preheat oven to 400 degrees. Place butter in roasting pan large enough to fit salmon fillets, and add 1/4 inch water. Place over medium heat to bring to a boil, then add salmon and cover pan snugly with foil. Place in oven and cook as desired, about 5 minutes for medium-rare. Remove fish from pan and drain on paper towels.
  • To serve, reheat sauce. Place an equal portion of rice in center of each of four plates. Top each with a fillet, and pour sauce around rice and salmon. Serve hot.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 19 grams, Carbohydrate 44 grams, Fat 50 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 24 grams, Sodium 835 milligrams, Sugar 3 grams, TransFat 0 grams

COCONUT FISH AND TOMATO BAKE



Coconut Fish and Tomato Bake image

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You'll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

Provided by Yewande Komolafe

Categories     dinner, weeknight, seafood, main course

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.

EASY TOMATO AND COCONUT FISH CURRY RECIPE



Easy Tomato and Coconut Fish Curry Recipe image

Time 35m

Yield Serves 4.

Number Of Ingredients 17

1 tablespoon coconut oil
1 medium onion, finely diced
2 cloves garlic, minced
1 stalk lemongrass, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely grated
1 teaspoon coriander seeds, freshly ground
1 teaspoon mustard seeds, freshly ground
1 teaspoon cumin seeds, freshly ground
1 teaspoon fine sea salt
400 grams (14 ounces) tomatoes, either fresh and coarsely chopped, or drained from a jar of whole peeled tomatoes
200 ml (6 3/4 ounces) full-fat coconut milk (= half of a standard can)
1 small fresh chili pepper, thinly sliced (optional)
Optional vegetables: green peas, sugar peas, sliced chard greens or spinach leaves
600 grams (1 1/3 pounds) fillets of mild-flavored, sustainable white fish of your choice
Fresh Thai basil, thinly sliced, or cilantro leaves
Lime juice, for serving
Thai or basmati rice, cooked, for serving

Steps:

  • In a large skillet, melt the coconut oil over medium heat. Add the onion, garlic, lemongrass, ginger, coriander, mustard, cumin, and salt, and stir to combine. Cook for 4 to 5 minutes, stirring frequently, until softened and fragrant.
  • Add the tomatoes and, if they are from a jar, crush them into chunks with your spoon or spatula. (I use these Earlywood flat spatulas in most of my cooking, and they are especially handy here.)
  • Add the coconut milk and chili pepper, if using, stir, and bring to a simmer. If you wish to include some of the optional vegetables listed, add them now. Cook for 5 to 10 minutes, until the sauce is slightly reduced and the optional vegetables are al dente.
  • Dice the fish into 2- to 4-cm (3/4- to 1 1/2-inch) pieces, depending on how firm the flesh of that fish is: if it's a fish that tends to flake easily when cooked, it's best to keep it in larger pieces so it won't fall apart in the sauce too much.
  • Add the fish to the sauce and simmer for 5 minutes, until the fish is cooked through.
  • Top with herbs and a squeeze of lime juice, and serve immediately, over rice if desired.

COD IN LIGHT TOMATO SAUCE



Cod in Light Tomato Sauce image

This cod in tomato sauce is an easy and delicious way to enjoy fish. It's low in fat, full of flavour and ready in just over 30 minutes!

Provided by Monika Dabrowski

Categories     Main

Time 33m

Number Of Ingredients 12

1½ pounds cod loin (or another white fish, skinless, boneless, cut into 4 pieces)
Juice of ¼ lemon
2 large ripe tomatoes (finely chopped)
1 red onion (finely chopped)
1½ tablespoons olive oil
3 tablespoons white wine
1 teaspoon anchovies (very finely chopped)
2 tablespoons capers (plus 1 tbsp caper water)
1½ teaspoons maple syrup
1 teaspoon dill (or 1 tbsp parsley, leaves only, finely chopped)
1 tablespoon butter
½ teaspoon coarse sea salt (or to taste, plus plenty of pepper)

Steps:

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 28/20 cm (11/8'') rectangular oven dish (or medium size round dish). Season the fish pieces on both sides and set aside.To make the tomato sauce in a large pan heat up the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
  • Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
  • Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
  • Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
  • Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes. Remove your cod with tomato sauce from the oven and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Carbohydrate 7 g, Protein 30 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 520 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g

ZIPPY COCONUT BAKED FISH



Zippy Coconut Baked Fish image

This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. -Patricia Schmeling

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ground ginger
1 to 2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups sweetened shredded coconut
1 cup dry bread crumbs
8 red snapper, bass or turbot fillets (6 ounces each)
CHUTNEY SAUCE:
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon lemon juice
1 teaspoon curry powder

Steps:

  • Preheat oven to 425°. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

Nutrition Facts : Calories 368 calories, Fat 26g fat (12g saturated fat), Cholesterol 33mg cholesterol, Sodium 556mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT FISH AND TOMATO BAKE



Coconut Fish and Tomato Bake image

Fish baked in a coconut/ginger/lime dressing and fancied up with some cherry or grape tomatoes - another brilliant weeknight find from NYT Cooking. You can use just about any type of fish so it's recommended to simply choose the freshest fillets available. What's listed below is almost a double version of the original, and it filled a large half sheet - enjoy!

Provided by Meagan

Number Of Ingredients 9

1 can (400 mL) coconut cream (or coconut milk)
1 T. freshly grated ginger AND 1 t. finely minced garlic
1 t. EACH turmeric AND kosher salt
1/2 t. red pepper flakes - or more to taste
1 T. honey
2 limes AND ~1/2 c. chopped cilantro
~2 lbs. of your fish of choice, in fillets - I used snapper
~3 c. cherry or grape tomatoes
olive oil for drizzling

Steps:

  • In a large bowl, whisk together the coconut cream, ginger, garlic, turmeric, salt, red pepper flakes and honey. Add the zest and juice from one of the limes and then stir in half of the cilantro. Place all of the fish fillets into this mix, carefully turning to coat each one, then cover the bowl and marinate in the fridge for about a half hour.
  • Preheat the oven to 425, make sure there's a rack ready in the middle and then also one set under the broiler. Place all of the tomatoes onto your largest baking sheet and drizzle with some olive oil, generously sprinkle them with salt and then roll them around to coat. When the fish has finished marinating, place the fillets between the tomatoes and spoon all of the remaining marinade over the fish, followed by another drizzle of olive oil. Roast for about 10 minutes until the fish is opaque but not yet cooked through - it shouldn't flake at this point. Remove the pan from the oven and preheat the broiler to high.
  • Broil for about 5 minutes until the fish is cooked through and flaky and the tomatoes have begun to burst. Serve over rice (you'll want to use all of the glorious sauce!) and with the remaining lime cut into wedges and a sprinkling of the last of the cilantro.

TOMATO-COCONUT CURRY WITH COD



Tomato-Coconut Curry with Cod image

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri.

Provided by Andy Baraghani

Categories     Shallot     Ginger     Curry     Tomato     Coconut     Milk/Cream     Cod     Fish     Basil     Lime Juice     One-Pot Meal     Dinner

Yield 4 servings

Number Of Ingredients 10

1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2" piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Steps:

  • Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
  • Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6-8 minutes. Remove from heat.
  • Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18-22 minutes.
  • Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

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.

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