Fish In Coconut Milk With Couscous 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

FISH IN COCONUT MILK WITH COUSCOUS



FISH IN COCONUT MILK WITH COUSCOUS image

Categories     Fish     Shellfish     Braise     Low Carb

Yield Serves 4.

Number Of Ingredients 9

1 TB olive oil
1 tsp minced garlic
1 lb white flesh fish filets(such as orange rughy or tilapia)
1/2 lb uncooked unpeeled shrimp
1/2 lb ripe tomatoes peeled and chopped
1 cup couscous
1 cup onion, chopped
1/4 parsley chopped
1 can unsweeten coconut milk

Steps:

  • Peel the shrimp and use the shells to prepare a broth by boiling them with water to cover, salt and pepper. Bring to a boil, lower the heat and simmer for 15 minutes. Drain and reserve. Heat the olive oil in a heavy saucepan, add garlic and lay fish in one layer in the bottom. Add the onions and tomatoes, sauté until almost cooked (10 min depending on the thickness of the fish), add shrimp and cook another 5 minutes. Add the cocnut milk and heat through.(Don't stir so the fish won't fall apart.) Keep warm. Remove 2 cups of the sauce and use it to prepare couscous (according to manufactures instructions in box). Serve immediately.

FISH IN COCONUT MILK CURRY



Fish in Coconut Milk Curry image

This is an original Swahili recipe from Kenya. Posted for ZWT7-Africa. I found this on the internet.

Provided by CJAY8248

Categories     African

Time 40m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 10

3 lbs fish fillets
3 tablespoons oil
6 garlic cloves
1 bell pepper
1 onion
1 1/2 cups coconut milk
3 tomatoes
2 tablespoons tamarind paste or 2 tablespoons lemon juice
3 teaspoons garam masala or 3 teaspoons curry powder
salt and pepper

Steps:

  • Cut the fish in serving pieces.
  • Chop the onion, bell pepper, garlic, and tomatoes in small pieces.
  • Heat the oil over medium-high heat in a large pot.
  • Sear the fish filets and put them on a separate plate. Do not cook through.
  • Reduce the heat to minimum and add the pepper and onion. Saute until the onion is semi-transparent.
  • Add the garlic, and saute for 2 minutes.
  • Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to simmer.
  • Add salt and pepper to taste. Add the fish filets.
  • Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes.
  • Serve with rice, boiled potatoes, chapatti, or broiled cassava.

COCONUT COUSCOUS



Coconut Couscous image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

1 1/4 cups couscous
1/2 cup water or chicken stock
1 tablespoon butter, optional
1 cup coconut milk
1/4 cup chopped cilantro or parsley

Steps:

  • Bring water and coconut milk to a boil. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes. Stir in chopped cilantro or parsley and serve.

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