Fish With Coconut Ginger Sauce Here's a colorful fish dish from Brazil that's packed with interesting flavors: sweet peppers, rich coconut and pungent ginger. The original recipe called for sole; until that fish becomes more sustainable, choose tilapia or turbot instead. The coconut milk acts as a thickening agent. Don't use coconut water, which is too thin, or cream of coconut, which is full of added sugar and emulsifiers. Recipe adapted from "The Brazilian Kitchen," by Leticia Moreinos Schwartz (Kyle Books, 2010).
St. Paul Pioneer Press Makes 4 servings. 1/2 red bell pepper 1/2 yellow bell pepper 1/2 green bell pepper 10 medium to large shallots 3 tablespoons olive oil 4 medium cloves garlic 1 tablespoon finely chopped fresh thyme leaves Kosher salt Freshly ground black pepper 3-inch piece ginger root 1/4 cup dry white wine 1 1/2 cups fish stock 1 cup coconut milk 4 skinless fillets tilapia or turbot, about 6 ounces each 1 cup flour, for dredging 2 tablespoons unsalted butter To make pepper mixture: Finely chop red, yellow and green bell peppers to yield 1/2 cup each. Finely chop enough shallots to yield 1/2 cup. Heat 2 tablespoons olive oil in large skillet over medium heat. When oil is hot, add chopped peppers and shallots. Cook, stirring frequently, for 3 to 5 minutes or until soft. Meanwhile, finely chop 2 cloves garlic. Add to skillet. Cook for 1 minute. Chop enough thyme leaves to yield 1 tablespoon. Add to skillet. Add salt and pepper to taste. Stir to combine. Remove from heat. To make sauce: Chop enough remaining shallots to yield 1/3 cup. Add to medium saucepan. Add remaining 1 tablespoon olive oil. Cook over medium heat, stirring frequently, for 5 minutes or until shallots are soft and translucent. Meanwhile, peel and chop enough ginger to yield 1/4 cup. Chop 2 remaining garlic cloves. Add ginger and garlic to saucepan. Cook, stirring, for 2 minutes. Add wine. Bring to a boil. Cook until reduced by three-quarters. Add fish stock. Increase heat to medium-high. Bring to a boil. Add coconut milk. Stir well to combine. Reduce heat to medium-low or low. Cook, stirring frequently, until thick. Strain through sieve into another saucepan. Discard any solids. Season with salt and pepper to taste. Keep warm. To cook fish: Meanwhile, pat fish dry with paper towel. Season both sides with salt and pepper to taste. Place flour on plate. Lightly dredge fish in flour. Shake off excess. In large skillet, melt butter over medium heat. When butter is hot, add fish fillets. (Note: They should sizzle lightly.) Cook without moving them for 2 to 3 minutes or until golden brown. Using spatula, carefully turn fillets over. Cook second side until golden brown. To serve: Place fish fillet on each plate. Top with warm pepper mixture. Spoon sauce around fish. Serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
