Catfish with Coconut-Turmeric-Lime Sauce
Serves: 4
Time: 40 min
This dish convinces with its harmonious blend of flavors. Catfish, perfectly pan-seared and topped with a silky coconut lime sauce. Roasted cherry tomatoes, okra and a side of couscous complete this rewarding dish.
Ingredients
- 4 catfish, tilapia, or red snapper fillets
- ¾ cup (180 ml) unsweetened coconut milk
- 1 tsp turmeric
- 1 tsp finely grated fresh ginger
- 2 garlic cloves, finely grated
- ½ tsp red pepper flakes
- 1 tsp honey, or to taste
- 1 lime, zested and juiced
- ½ cup (14 g) finely chopped cilantro or flat-leaf parsley
- 4 cups (560 g) cherry tomatoes
- 2 cups (200 g) fresh or frozen okra (do not thaw if frozen)
- 4 Tbsp olive oil, divided
- 1 tsp Creole seasoning
- Salt and pepper to taste
Preparation
Marinate the fish. Place the fish fillets in a baking dish large enough to hold them side by side. In a small bowl, whisk together the coconut milk, turmeric, ginger, garlic, red pepper flakes, honey, lime zest and juice, cilantro or parsley, and salt to taste. Pour the marinade over the fish and refrigerate for about 20 minutes.
Preheat and prep vegetables. Preheat the oven to 425°F (220°C). Prick each cherry tomato once or twice with a toothpick to prevent bursting. If using frozen okra, pat it dry with paper towels — do not thaw. Place the tomatoes and okra in a bowl, drizzle with 2 tablespoons of olive oil, and season with Creole seasoning, salt, and pepper. Toss to coat evenly.
Roast the vegetables. Line a baking sheet with parchment paper and spread the tomatoes and okra on it. Roast for 8–10 minutes, until the tomatoes are slightly shriveled and the okra is lightly browned and al dente.
Make the sauce. While the vegetables are roasting, remove the fish fillets from the marinade and pat them dry with paper towels. Pour the marinade into a small saucepan and cook over medium heat until slightly reduced and thickened to your taste. Adjust seasoning if needed. Keep warm on very low heat.
Pan-sear the fish. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the fillets and sear for about 4 minutes per side, or until the fish is opaque and flakes easily. Thicker fillets will take a little longer.
Serve. Warm the serving plates. Arrange the fish and drizzle with the coconut-turmeric-lime sauce. Serve with the roasted tomatoes and okra and a side of couscous, with extra sauce on the side if you like.
Notes
- Fish: Tilapia or snapper work equally well here. Adjust pan-searing time based on fillet thickness.
- Okra: Frozen okra works fine — just don’t thaw it before roasting. Pat it dry thoroughly or it will steam rather than brown.
- Creole seasoning: Brands vary in salt level. Taste before adding extra salt to the vegetables.
