Fish with Coconut Cilantro Sauce

4.58 from 7 votes

A side of eggplant and some cauliflower or kelp noodle rice makes for an excellent Indian-inspired dish! Adapted from here.

Course Main Course

Cuisine Indian

Keyword cilantro, Coconut, dairy-free, dinner, easy, egg-free, fast, fish, indian, lunch, main, nightshade-free, nut-free, seafood

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 313kcal

Author Jenny Ross

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

Get Recipe Ingredients

Preheat the oven to 425ºF. Oil a 9x13-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.