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Coconut Fish and Tomato

Bake
By Yewande Komolafe

YIELD 4 servings

TIME 20 minutes, plus 15 minutes’ marinating

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Linda Xiao for The New York Times. Food Stylist: Judy Kim.

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.

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INGREDIENTS

¾ cup unsweetened coconut milk

1 (1-inch) piece fresh ginger, scrubbed and

finely grated

1 garlic clove, finely grated

½ teaspoon ground turmeric

½ teaspoon red-pepper flakes

1 tablespoon honey

Kosher salt

2 limes

½ 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

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Ingredient Substitution Guide

PREPARATION

Step 1
In a large bowl, whisk together the coconut milk,
ginger, garlic, turmeric, red-pepper flakes, honey
and 1 teaspoon salt.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
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.

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COOKING NOTES

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All 86 Most Helpful 11 Private 0

Shari Gresh 1 week ago

My grandmother had been cooking this kind of
fish with coconut milk/turmeric 40-50 years
ago since I was born. This is also a very
common way to cook fish in southern Thailand.
If the fish is a fresh catch, or whole, you can
simply use this coconut/turmeric mixture to
marinate or brush on fish for grilling. Less
sauce but flavor will be absorbed. Serve golden
grilled fish with spicy sea food dipping sauce
made of fresh chilly/garlic/lime juice/sugar/a
little fish sauce, and you'll be in heaven.
98 This is helpful

maggie 1 week ago

Agree with Sheila. This is delicious. Another
great recipe from this author. Appreciate the
clear directions on baking and broiling. We
used halibut, and it was perfectly cooked.
45 This is helpful

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