Saturday, February 12, 2011

Spicy South Asian Roasted Fish

What's the best way to eat fish? Spicy. That's how. I never seem to like it unless it's spicy. So I picked this recipe for dinner tonight. It was great! Definitely make sure to use halibut because it works so beautifully with the sauce. I added some extra spice and it was great. We would make this again!

halibut

Spicy South Asian Roasted Fish
Cooking Light, April 2008

Even though salmon garners the most attention for omega-3 fats, one serving of this halibut entrée has about 0.6 grams, about half the amount of one's daily intake goal.

1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves -- minced
24 ounces skinless halibut fillets

1. Preheat oven to 425°.

2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.

3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.

Servings: 4

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