Sautéed Catfish with Coconut-Turmeric-Lime Sauce

The dish convinces with its harmonious blend of flavors. Catfish fillets, perfectly sautéed, combine well with the silky coconut turmeric lime sauce. Roasted cherry tomatoes and okra and a bed of couscous complement this rewarding dish.

Yield: 4

Time: 40 minutes


  • 4 catfish, tilapia or snapper fillets
  • 3/4 cup (180 ml) unsweetened coconut milk
  • 1 tsp turmeric
  • 1 tsp finely grated fresh ginger
  • 2 garlic cloves, finely grated
  • 1/2 tsp red pepper flakes
  • 1 tsp honey or to taste
  • 1 lime zested and juiced
  • 1/2 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)
  • 4 Tbsp olive oil
  • 1 tsp Creole seasoning
  • salt and pepper to taste


Preheat oven to 425°F/220° C.

Place fish fillets in a baking dish large enough to hold the fillets side by side. In a small bowl, mix the coconut milk, turmeric, ginger, garlic, red pepper, honey, lime zest and juice, cilantro or parsley and salt to taste. Pour coconut marinade over the fish and let it marinade in the fridge for about 20 minutes.

In the meantime, prick cherry tomatoes with a toothpick 1 or 2 times to avoid bursting in the oven (messy!!). If you use frozen okra, pat it dry with paper towels, do not thaw. Place tomatoes and okra in a bowl. Drizzle 2 tablespoons over them and season with creole seasoning, salt and pepper. Swirl to coat all well.

Line a baking sheet with parchment paper and place tomatoes and okra on it. Roast for about 8-10 minutes or until tomatoes are a bit shriveled and okra is lightly browned, and “al dente”. While the tomatoes are roasting, remove the fish fillets from the marinade and pat them dry with paper towels. Pour marinade in a small saucepan and cook it over medium heat until a bit reduced and thickened to your taste. Adjust seasoning if needed. Keep it warm on very low heat.

Add 2 tablespoons olive oil to a skillet over medium-high heat. Add the fillets and pan-sear them for about 4 minutes on each side or until fish looks opaque and flakes. Fish doneness will depend on how thick it is.

Warm serving plates. Arrange fish on the plates. Drizzle with the coconut-lime sauce. Serve with roasted tomatoes and okra, a side of couscous and extra sauce, if you like.

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