Sunday, April 20, 2008

Coconut Fish and Rice

Here is a recipe I pieced together from a few recipes I found. I fixed this for Braden and myself on a warm and rainy spring day. Being a nice hot dish, it hit the spot on such a rainy day, but it was also still a nice light dish suitable for the warmer weather.

COCONUT FISH & RICE (serves 4)

1 lb white fish fillets of choice
1 can coconut milk
1 lime, plus the zest
1/4 cup coconut (unsweetened)
1 clove garlic, minced
fresh lemon thyme (or thyme or basil)
ginger
cayenne pepper
salt
1 1/2 cups rice

Preheat oven to 350.

Bring 1/2 can of coconut milk and 2 1/2 cups water to a boil and cook rice as usual.

Tear off 4 squares of foil and lay out on the counter. Divide the fish into 4 portions and lay on foil. Sprinkle fish with lime zest, minced garlic, coconut, ginger, cayenne pepper and salt. Drizzle the rest of the coconut milk over each portion of fish. Lay 2 sprigs of lemon thyme over each fish.

Fold each piece of foil up and seal well. Place foil pockets in a pyrex dish and place in the oven. Bake for 20 minutes.

When rice is done cooking, squeeze the juice of the lime into it and toss.

To serve, spoon rice into a soup or pasta bowl, open foil pocket and slide fish onto the rice. Steamed green beans and carrots make a nice accompaniment.