August 9, 2020
Fish with Coconut Cilantro Sauce
A side of eggplant and some cauliflower or kelp noodle rice makes for an excellent Indian-inspired dish! Adapted from here.
Servings: 4
Calories: 313kcal
Ingredients
- 1 1/2 pound mahi mahi or other white fish 4 6-ounce fillets
- 1 can coconut milk full fat
- 1 bunch cilantro
- 3 green onions
- 2 teaspoons fresh ginger peeled
- 4 garlic cloves peeled
- 1 jalapeño pepper seeded (you can leave the seeds in if you prefer a spicy dish), omit for nightshade-free
- 2 tablespoons gluten free soy sauce or coconut aminos
- 1 teaspoon garam masala or curry powder, make your own for nightshade-free
- 1/2 teaspoon salt
- 1/4 teaspoon pepper fresh ground
- limes for serving, optional
Instructions
- Preheat the oven to 425ºF. Oil a 9×13-inch glass baking pan with avocado oil. Season the fish generously with salt and pepper and place it onto the oiled pan.
- Combine the coconut milk, cilantro, green onions, ginger, garlic, jalapeño, soy sauce, garam masala, salt and pepper in a blender and blend until smooth. Pour the mixture over the fish.
- Bake until the fish flakes when tested with a fork, about 15 minutes.
Nutrition Facts
Fish with Coconut Cilantro Sauce
Amount per Serving
Calories
313
% Daily Value*
Fat
16
g
25
%
Saturated Fat
14
g
88
%
Cholesterol
124
mg
41
%
Sodium
947
mg
41
%
Potassium
784
mg
22
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
34
g
68
%
Vitamin A
704
IU
14
%
Vitamin C
8
mg
10
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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