Fish In Coconut Milk With Couscous Recipes

FISH BAKED IN COCONUT MILK

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 IN COCONUT MILK WITH COUSCOUS

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.

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

FISH IN COCONUT MILK CURRY

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

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.